Spiced Moroccan vegetable soup with chickpeas, cilantro, and lemon (Harira) from King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World (page 122) by Joan Nathan

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Notes about this recipe

  • Eat Your Books

    Chickpeas soak overnight.

  • GingerFoodLovers on August 11, 2023

    This soup is amazing even before the addition of the lemon-egg mixture, but after that transformation, it's even better. Per her suggestion, we've swapped barley and freekeh for the lentils--we enjoyed both.

  • stockholm28 on January 20, 2019

    This soup was absolutely delicious on a very cold day. I had to cook about 5 minutes longer than recipe states as the lentils weren’t quite done. This is a keeper.

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