Moroccan Harira Soup
Flavorful and filling, this traditional harira is a delicacy!
Ingredients
- 1 large onion chopped
- 3 large garlic cloves chopped
- 2 medium fresh carrots peeled and chopped
- 2 stalks fresh celery chopped
- 1 lb canned chopped tomatoes (450 g)
- 7 oz dry chickpeas (200 g), soaked overnight
- 7 oz dry lentils (200 g), soaked for 30 minutes
- 2 cups vegetable stock (480 ml)
- 2 tbsp tomato paste
- 1 tsp ground cinnamon
- 2 cloves
- 1 tbsp ground cumin
- 3 bay leaves
- 2 inch piece fresh ginger peeled and chopped
- a handful fresh cilantro chopped
- 3 tbsp olive oil
- nutmeg
- pepper
- salt
Instructions
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1. Pour the olive oil in large non-stick pan. Add the chopped onion and garlic. Place the pan over medium heat. Gently fry the onion and garlic for 3 minutes.
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2. Add the chopped celery, carrots and ginger. Also add the bay leaves and cloves. Stir and fry the vegetables for 5 to 6 minutes.
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3. Then add the rest of the ingredients, except for the fresh cilantro. Season with pepper, salt and nutmeg.
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4. Stir well. Bring the soup to a good boil. Then turn the heat lower again. Gently simmer soup until the chickpeas and lentils are tender (about 60 to 75 minutes).
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5. Stir from time to time. Add extra vegetable stock or water.
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6. In the end check the seasoning. Add salt or pepper to taste. Scoop the harira into bowls. Sprinkle with chopped cilantro. Serve hot.
