| 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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