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Vegan Harira

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 1 teaspoon turmeric
  • 3 zucchini or yellow squash or a combination chopped
  • 2 red peppers chopped
  • 2 celery stalks chopped
  • 1 28- ounce box diced tomatoes or 2 pounds gorgeous ripe tomatoes
  • 1 15- ounce can chickpeas rinsed and drained
  • 6 cups vegetable broth
  • 1 pinch saffron or ras en hanout optional but very nice
  • 1 small handful whole wheat vermicelli or angel hair broken into pieces
  • 1 tablespoon yeast dissolved in 1/4 cup warm vegetable broth or water
  • juice of 1 lemon
  • sea salt and fresh ground pepper to taste
  • 1 handful fresh cilantro chopped
  • extra lemon wedges for serving if desired

Instructions
 

  • In a large stock pot, heat olive oil over medium-high heat. Add onion and turmeric. Saute a few minutes, until onion softens and turns golden. Add chopped squash, red pepper and celery.
  • Continue cooking, stirring often, for another 5 minutes.
  • Stir in tomatoes, chickpeas, broth and saffron or ras en hanout. Reduce heat to medium-low and let harira simmer, uncovered, for 45 minutes to an hour.
  • Add broken noodles and dissolved yeast. Squeeze in the lemon juice. Season with sea salt and pepper. Stir in chopped cilantro just before serving.
  • Serve with extra lemon wedges if desired.