Moroccan harira

Recipe Information

Ingredients

• 1 cup onion, chopped

• 3/4 cup celery, chopped

• 1 teaspoon grated ginger or 1/2 to 1 teaspoon ground ginger

• 1 teaspoon ground turmeric 

• 1/2 teaspoon ground cinnamon 

• 1/4 teaspoon crushed red pepper 

• 1 tablespoon butter or margarine 

• Two 15-ounce cans garbanzo beans or 3 cups cooked dry-packaged garbanzo beans, rinsed, drained

• One 28-ounce can whole tomatoes in juice, undrained, chopped

• 1 quart reduced-sodium fat-free chicken broth 

• 8 ounces boneless skinless chicken breast, cooked, cubed

• 2 ounces angel hair pasta, broken into pieces

• 1/4 cup parsley, chopped

• 1/2 to 1 teaspoon salt 

Directions

• In a large saucepan, heat the butter and saut� the onion, celery, ginger, ginger root, turmeric, cinnamon, and crushed red pepper for about 8 minutes or until tender.

• Add the beans, tomatoes, tomato liquid, broth, and chicken and bring to a boil. Decrease the heat and simmer for about 5 minutes. Add the pasta and simmer for about 3 minutes or until the pasta is tender. Add the parsley and salt and serve.

Nutrition (per serving)

• Calories: 321 cal

• Total fat: 5g

• Cholesterol: 39mg

• Sodium: 204mg

• Carbohydrate: 46g

• Dietary fiber: 9g

• Protein: 22g