Harira – Traditional Moroccan Soup with Lentils and Chickpeas
Soups • Moroccan
Description
Recipe by John Smith, chef at a popular American restaurant.
Ingredients
- Beef 0 lbs
- Onion 1 head
- Chickpea 5 oz
- Lentils 10 oz
- Tomatoes 5 pieces
- Celery salt 5 stalks
- Garlic 4 cloves
- Vermicelli 0 oz
- Passata Tomato Sauce 1 tablespoon
- Vegetable Oil 4 spoons
- Parsley 1 bunch
- Scallions ½ bunches
- Mild Chili Spice 1 piece
- Cilantro 1 bunch
- Lemon ½ pieces
- Ground Cumin 2 spoons
- Ground Black Pepper 1 tablespoon
- Saffron a pinch
- Water 5 qt
- Chicken Egg 3 pieces
- Salt to taste
Step-by-Step Guide
Step 1
Soak the chickpeas and lentils for 8 to 10 hours (overnight).
Step 2
Rinse the lentils. Rinse the chickpeas, cover with fresh water, bring to a boil, then drain in a colander.
Step 3
Cut the meat into 2 cm cubes, sear on all sides until golden brown in vegetable oil, transfer to a bowl, and leave the skillet.
Step 4
Dice the onion and celery into small cubes, blanch the tomatoes and peel off the skin. Finely chop the hot pepper and garlic.
Step 5
Sauté the onion, hot pepper, garlic, and celery in the skillet that was used for the meat, then add tomato paste and tomatoes, and cook everything together until soft.
Step 6
Add black pepper, cumin, ginger, and saffron soaked in water to the vegetable sauté.
Step 7
Add the meat, chickpeas, and lentils to the pot, pour in boiling water, and bring to a boil.
Step 8
Reduce the heat and simmer gently for about 2 hours, until the chickpeas are tender.
Step 9
At the end of cooking the soup, whisk the eggs with lemon juice and add them in a thin stream to the boiling soup along with the small pasta. Cook for an additional 5 minutes.
Step 10
Season the soup with salt and pepper, then add chopped cilantro, parsley, and green onions. Remove from heat, add the juice of half a lemon, and let it steep for about 20 minutes.
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