This version of harira features both lentils and chickpeas, and is finished with a drizzle of beaten egg.
1 1/2 tablespoons (22ml) extra-virgin olive oil
1 tablespoon (14g) ghee or unsalted butter
1 medium yellow onion (8 ounces; 227g), finely chopped (1 1/4 cups)
1 cup finely chopped celery (5 ounces; 140g; from 3 large ribs)
1 1/2 cups (355ml) tomato passata (strained tomatoes), from one 24-ounce jar
1/4 packed cup (20g) finely chopped flat-leaf parsley leaves and tender stems
2 teaspoons ground ginger
1 1/2 teaspoons Diamond Crystal kosher salt, plus more to taste; for table salt use half as much by volume
1 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon saffron threads (about 20 threads)
5 cups lightly salted homemade vegetable stock or store-bought low-sodium vegetable broth
1/3 cup dried green lentils (2.3 ounces; 66g)
1/4 cup uncooked white long-grain rice (1/8 ounces; 50g), such as basmati
1/2 cup canned chickpeas (2.8 ounces; 79g), rinsed and drained
1 tablespoon (8g) cornstarch
1 large egg, lightly beaten
2 tablespoons (30ml) finely chopped fresh cilantro leaves and tender stems
Cilantro leaves, for serving
Lemon wedges, for serving
In a large pot, heat olive oil and butter over medium heat until butter is foamy. Add onions and celery and cook, stirring occasionally, until the onions start to soften, 5 to 6 minutes.
Stir in passata, parsley, ground ginger, salt, ground turmeric, black pepper, cinnamon, and saffron. Cook, stirring often, until fragrant, about 1 minute. Stir in vegetable broth and bring to a boil over high heat. Cover pot, reduce heat to low, and simmer for 1 hour. (This time will allow the spices to steep and develop.)
Stir in lentils and rice, cover pot, and cook for 5 minutes. Stir in chickpeas, cover, and cook until both the rice and lentils are almost cooked, about 10 minutes longer.
In a small bowl, whisk together cornstarch and with 1 tablespoon (15ml) water until smooth. Add to the soup and stir well to combine. Increase heat to medium and simmer, uncovered, stirring occasionally, until the harira thickens and lentils are tender, 5 to 8 minutes.
While stirring the soup in a circular motion using a ladle, slowly pour the beaten egg in to form threads, then simmer harira for 1 minute until the eggs are fully cooked. Season with salt, if desired.
Stir in chopped cilantro and serve immediately with lemon wedges and more cilantro leaves.
