Recipe - Vegetarian Harira

175 g Dried chickpeas; soaked
overnight
1 Vegetable stock cube
1 l Water
1 lg Bunc fresh coriander;
chopped
1 lg Bunc fresh flat leaf
parsley; chopped
1 bn Fresh mint; chopped
200 g Pumpkin
200 g Courgettes
1 teaspoon Turmeric
2 teaspoon Ground cinnamon
1 teaspoon Ground ginger
1 teaspoon Ground cumin
1 teaspoon Black pepper
1 teaspoon Sea salt
500 g Tomato passata
2 Mild onions; skinned and
grated
2 tablespoon Plain flour
150 ml Cold water
2 Lemons
2 tablespoon Olive oil

Drain the chick peas and put in a large pan with the vegetable stock. Bring
the pan to boil, cover and simmer for 1 hour, until the chickpeas are soft.

Chop 3 tablespoons each of coriander, parsley and mint and reserve. Add
cubed pumpkin and courgette (cut and seeded) and add to the stock and
chickpeas. Heat some oil in a pan and sweat off the onions and spices
(turmeric, cinnamon, cumin , pepper and ginger) for 8 minutes.

Add more oil and simmer the mix, add the flour and simmer for 2 minutes.

Add the chopped vegetables to the stock and chickpeas and allow to cook
uncovered for 10 minutes, stirring.

Add 23 ladles of soup broth into the spicy onion pan, stirring constantly,
which will help thicken the soup.

Add the onion mix to the soup pan, stirring gently for 23 minutes to get
rid of the "floury" taste.

Add the fresh lemon and lime juice and the chopped fresh herbs and season
well.

Serve hot.

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