Mount Zion member Shirly Tramer will cook this spiced Moroccan vegetable soup.
You can join the live event on Zoom: https://zoom.us/j/457204521?pwd=ZFFuUi9wb2ZBajBndHJ4N1ZsdFpCdz09
Here is a list of ingredients if you’d like to participate:
- 4 tablespoons olive oil
- 1 large onion, diced (about 2 cups)
- 3 stalks celery, diced (about 1 1/2 cups)
- 3 large carrots, peeled and cut in rounds
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 to 1 teaspoon harissa or dried red chile flakes, plus more for serving (not a must)
- Salt to taste
- 1 bunch parsley, chopped (about 1 1/2 cups/75 grams), divided
- 1 bunch cilantro, chopped (about 1 1/2 cups/75 grams), divided
- 1 (15-ounce/425-gram) can tomatoes, crushed, or 2 cups (450 grams) tomato sauce
- 7 cups chicken or vegetable stock or well seasoned water
- 1 can chickpeas, drained
- 1 cup (370 grams) green or red lentils
- 1 teaspoon freshly ground black pepper
- Juice of 2 lemons (about 1/4 cup)