A hearty and flavorful Moroccan soup, Harira is traditionally enjoyed during Ramadan. It combines tomatoes, lentils, chickpeas, and meat, all seasoned with a unique blend of spices, making it a perfect comforting meal.
Preparation time
20min
Cooking time
1h
Ingredients
6 Servings
- 200 g beef or lamb
- 1 tsp black pepper
- 2 stalks celery
- 400 g chickpeas
- 2 tbsp flour
- 50 g fresh cilantro
- 50 g fresh parsley
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 200 g lentils
- 2 tbsp olive oil
- 1 onion
- 1 tsp salt
- 3 tbsp tomato paste
- 450 g tomatoes
- 100 g vermicelli
- 2 L water
Directions
Step 1
Heat olive oil in a large pot over medium heat. Add the chopped onion and celery, and cook until softened.
Step 2
Add the cubed meat and cook until browned on all sides.
Step 3
Stir in the chopped tomatoes and tomato paste. Cook for about 5 minutes, stirring occasionally.
Step 4
Add the lentils, chickpeas, and water. Bring the mixture to a boil, then reduce the heat and let it simmer for about 45 minutes.
Step 5
In a small bowl, mix the flour with some water to form a smooth paste. Add this to the soup to thicken it.
Step 6
Add the vermicelli, salt, black pepper, ginger, cinnamon, and turmeric. Simmer for another 10-15 minutes until the vermicelli is cooked.
Step 7
Stir in the chopped cilantro and parsley. Adjust the seasoning if needed.
Step 8
Serve the soup hot, garnished with additional cilantro and parsley if desired.