Harira Moroccan Chickpea Soup Recipes
I am posting it here for safe keeping and will be making before long. It looks absolutely delicious. It is a traditional Ramadan Soup. UPDATE - I have now made the soup and love it; I made it with red lentils which worked fine.
Recipe From food.com
Provided by Deantini
Categories Clear Soup
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
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4.9/5 (109)
Category Dinner
Cuisine Moroccan
Calories 304 per serving
- In a large Dutch Oven, heat 4 tbsp extra virgin olive oil over medium heat until shimmering. Add the onions, celery, and carrots. Season with kosher salt. Cook for 5 minutes, stirring regularly until softened.
- Add the crushed tomatoes, tomato paste, cilantro, lentils (both green and red), and chickpeas. Add a dash more kosher salt and cook for 5 minutes, stirring.
- Add the broth and raise the heat. Bring to a boil for 5 minutes, then turn the heat to low. Cover and let simmer for 45 minutes or until the legumes are fully cooked and very tender (check occasionally and plan to add more stock or water. The soup will be thick, but it should not be too thick that you cannot pour it. Make sure to adjust the salt as you add more liquid.)
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Ratings 39
Calories 449 per serving
Category Entree, Main Dish
- Heat the oil in a pot over medium high heat and brown the beef. Transfer the beef to a plate and set aside. (Leave the browned bits in the pot, those are going to give our harira tremendous flavor.)
- Add the onions and cook until soft and translucent and they turn golden, 6-8 minutes. Add the celery, garlic and ginger and cook for another two minutes. Add the tomatoes, tomato paste, spices preserved lemon and harissa (if using) and let the mixture simmer for a couple of minutes.
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4.8/5 (74)
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Category Soup
Calories 330 per serving
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