Harira (Lentil and Chickpea Soup)
Serves: 6
Prep time: 15 minutes
Cook time: 2 hours 30 minutes
2 ½ serves per portion
Recipe courtesy of the Country Kitchens 2024 Country of Study Recipe Collection – Morocco
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 500g beef or lamb stew meat, diced
- 2 teaspoons ground ginger
- 1 tablespoon paprika
- ½ cup fresh coriander, finely chopped
- ½ cup fresh parsley, finely chopped
- Salt and pepper, to taste
- 700g tomato puree (passata)
- 1L beef stock
- 1L water
- 1 cup dried green lentils
- 400g can chickpeas, drained and rinsed
- 1 cup vermicelli egg noodles, broken into bite sized pieces
Method:
- HEAT a heavy-bottomed soup pot over medium-high heat. Add oil, onion, beef, ginger, paprika, half the coriander and parsley, and salt and pepper.
- SAUTE for 5-10 minutes or until the meat has browned and onion is translucent.
- ADD tomato puree, stock and water and bring to a boil. Lower heat, cover, and simmer for two hours or until the meat is tender.
- MEANWHILE, place the lentils in a small saucepan and cover with water. Bring to a boil then cover and lower the heat to simmer for 15 minutes. Turn off the heat and set aside.
- ADD the chickpeas to the soup and cook for a further 10 minutes or until the chickpeas have softened.
- ADD the noodles and drained lentils and simmer for a further 5 minutes or until the noodles are cooked.
- SPRINKLE with remaining coriander and parsley and serve.
What's Great About It:
Harira is a traditional Moroccan chickpea and lentil soup, packed full of hearty ingredients. It is prepared annually during Ramadan to break the fast each night. It is usually served alongside other foods such as Moroccan mint tea, sweet dates, hearty eggs and decadent cookies. If you like a bit of spice, add a tablespoon of harissa to your harira.
