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.

Ingredients:

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)

Method:

• 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.