Spiced Moroccan Vegetable Soup with Chickpeas, Cilantro, and Lemon (Harira) Recipe

I used 2 cans of chickpeas, 4 cups broth, fennel root and celery. I didn't have tumeric so I substituted with hot curry. Used combo of red pepper flakes with a North African (red pepper based blend). Rather than salt I added some chicken better than bullion to taste. After softening root vegetables, and sautéing spices all items were added and cooked on high on IP for 9 minutes. Mixed 1 egg and 1 lemon, stirred in remaining herbs. Nice combo of flavors, husband mentioned it had new flavor combos and he enjoyed it.

This is a go-to for weekday lunches. I sub part or all of the celery with fennel if I have it on hand. Also, I usually add a few handfuls of chopped lacinato kale. Sometimes 1/2 cup of farro. I play with the liquid and seasonings to accommodate any extras I throw in. I also skip thickening at the end unless I’m actually cooking for company. I’m usually cooking for health and it’s easier to just squeeze in a lemon wedge at the table.