Sunday, 21 August 2011

Harira soup

بسم الله الرحمن الرحيم

Harira, a chickpea soup. it is a Moroccan/Algerian soup served mostly during the month of Ramadhan. It is hearty, filling and delicious. I have been looking for a recipe and got this one which is delicious.
1½ large onion, grated (I used two medium onions)
½ glass lentils, pre-cooked
200 g chickpeas, pre-cooked (or canned)
1 celery stalk, chopped
2 tomatoes, peeled and chopped
1 tsp tomato paste
2 tbsp flour
3 tbsp vermicelli
2 tbsp fresh parsley, coarsely chopped
2 tbsp fresh cilantro, coarsely chopped
2 tbsp vegetable oil
1 liter boiling water
½ tsp ground pepper
1/3 tsp ground cinnamon
1/3 tsp ground ginger
pinch of ground turmeric
pinch of rasa el hanut (I didn't have this)
2 threads of Moroccan saffron (I used Iranian saffron, which I have)
2 tsp salt (up to you)

  • Cook the soup: Put a pan over medium heat to warm up. Add oil and then onion, celery, chopped parsley, half of the chopped coriander and spices; let simmer uncovered for 5 minutes. Add chopped tomatoes and let simmer uncovered for 5 more minutes stirring now and then. Add tomato paste, pre-cooked lentils and chickpeas and stir well – let simmer for 5 more minutes. Add water and bring to boil, then let cook for 5 minutes longer.
  • Thicken the soup: In a cup dissolve the flour in a small quantity of water and carefully mix into the soup constantly stirring. Let cook for 5 more minutes stirring now and then for the flour to expand. Put the vermicelli and let cook for 5 more minutes.
  • Serve: Garnished with the rest of the chopped cilantro when serving.

ingredients and methods adapted from the site mentioned above.

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