Harira

　　Active time: 45 min Start to finish: 12 1/2 hr

　　

Ingredients

Makes 6 (main course) servings

　　1 1/2 cups dried chickpeas

　　8 cups water

　　1 (35-oz) can whole tomatoes, drained

　　1 large onion, finely chopped

　　1 small celery rib (including leaves), finely chopped

　　3 tablespoons unsalted butter

　　1 teaspoon turmeric

　　1 teaspoon black pepper

　　1/2 teaspoon cinnamon

　　2/3 cup chopped fresh cilantro

　　4 cups vegetable broth (preferably organic) or chicken broth

　　1 cup lentils

　　2 oz dried _capellini,_broken into 1-inch pieces, or fine egg noodles (3/4 cup)

　　1/2 cup chopped fresh parsley

　　Accompaniment: lemon wedges

　　

Prepare chickpeas:

Step 1

Soak chickpeas in water to cover by 2 inches 8 to 12 hours.

　　

Step 2

Drain chickpeas and rinse well. Transfer to a large saucepan and add 8 cups water. Bring to a boil, then reduce heat and simmer, uncovered, until tender, 1 1/4 to 1 1/2 hours. Cool chickpeas and drain, reserving cooking liquid. You should have about 2 1/2 cups liquid (if not, add more water).

　　

Step 3

Coarsely purée tomatoes in a food processor.

　　

Step 4

Cook onion and celery in butter in a 4-quart heavy pot over moderately low heat, stirring occasionally, until softened. Add turmeric, pepper, and cinnamon and cook, stirring, 3 minutes.

　　

Step 5

Stir in tomato purée, 1/3 cup cilantro, chickpeas with reserved liquid, vegetable broth, and lentils. Bring to a boil, then reduce heat and simmer, uncovered, until lentils are tender, about 35 minutes.

　　

Step 6

Stir in pasta and cook, stirring, until tender, about 3 minutes. Stir in parsley, remaining 1/3 cup cilantro, and salt to taste.