| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chinese | Digest, Mar95, Fatfree | 6 | Servings |
INGREDIENTS
| 2 | Onions, chopped | |
| 3 | Stalks of celery, chopped | |
| 1 | Sweet red pepper, chopped | |
| 6 | c | Veggie boullion |
| 1 | ts | Turmeric |
| 1 | ts | Ground coriander |
| 1/2 | ts | Cinnamon |
| 1/4 | ts | Cayenne |
| 1 | Potato, chopped | |
| 2 | Carrots, chopped | |
| 1 | cn | (28-oz.) tomatoes, chopped |
| 1 | Zucchini, chopped | |
| 1 | c | Coiled vermicelli or Chinese |
| Noodles, crumbled | ||
| 1 | cn | Chickpeas, undrained, or 2 |
| c | Cooked chickpeas | |
| 1/4 | c | Lemon juice |
| 1/4 | c | Italian parsley, chopped |
| 2 | tb | Mint leaves, chopped |
| Freshly ground black pepper |
INSTRUCTIONS
Bring onion, celery, red pepper, and 1/2 c. of the boullion to a boil in a large pot. Simmer about 10 minutes to soften the veggies. Add the remaining boullion, spices, potato, carrots, and tomatoes; simmer 20 minutes. Stir in zucchini, noodles, chickpeas, and lemon juice, and cook 5 minutes. Garnish with parsley, mint and pepper before serving. 6-8 servings. NOTE: When I made this, I left out the noodles. I've never had "real" harira before so I can't vouch for the authenticity. The next time I make this, I might leave out the tumeric. It turned the chickpeas and the potatoes an unnatural shade of yellow, IMHO. Source: It's from _Fat Free, Flavor Full_. Posted by R2176%TAONODE@VMCMS.CSUOHIO.EDU (J.M.MILLER95) to the Fatfree Digest [Volume 16 Issue 6] Mar. 10, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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