Moroccan Harira

Ingredients

• 0.333 cup dry chickpeas (Soak in water overnight; use the soaked chickpeas in the soup.)
• 2 tbsp butter (For warming the pot and searing the meat.)
• 250 g beef or lamb cubes (Cut into small pieces.)
• 1 yellow onion (Medium-sized.)
• 2 tomatoes (Medium-sized.)
• 0.333 cup green lentils (Washed.)
• 1 cinnamon stick
• 2 tsp salt (The source also says salt to taste.)
• 0.25 tsp ginger powder
• 0.5 tsp black pepper powder
• 0.5 cup celery (Chopped; include both stalks and leaves.)
• 1.5 L water (Add more later if the soup is too thick.)
• 0.333 cup tomato paste
• 0.25 tsp turmeric powder (May instead be added with the earlier spices.)
• 1 tbsp flour (Mix with water to make a slurry.)
• 0.25 cup water for slurry (Mix with the flour.)
• 0.333 cup vermicelli
• cilantro leaves (A handful, chopped.)
• parsley (A handful, chopped.)
• lemon (For serving.)
• toasted bread (For serving.)

Steps

1. 1

   Soak the dry chickpeas in water overnight.

2. 2

   Warm the butter in a pot over heat.

3. 3

   Add the small beef or lamb cubes and sear them well for about 2–3 minutes.

4. 4

   Add the medium yellow onion and sauté for 3 minutes.

5. 5

   Add the tomatoes, washed green lentils, soaked chickpeas, cinnamon stick, salt, ginger powder, black pepper powder, and chopped celery.

6. 6

   Sauté and mix everything well over high heat.

7. 7

   Add about 1.5 liters of water and bring the soup to a boil.

8. 8

   Cover the pot and cook over medium-low heat for 30 minutes, until the lentils and chickpeas are tender.

9. 9

   Add the tomato paste and turmeric powder, then mix well. The turmeric may instead be added with the earlier spices.

10. 10

    Mix the flour with 1/4 cup water to make a slurry.

11. 11

    Add the flour slurry to the soup to thicken it, and let it cook for a few minutes.

12. 12

    Add the vermicelli, cover the pot, and cook for about 10 minutes.

13. 13

    Add the chopped cilantro and parsley. Add more water if the soup is too thick for your preference.

14. 14

    Serve the harira hot with lemon and toasted bread.

Notes

The source gives a choice of beef or lamb. The soaking time is included in the total time. The quantity of cilantro and parsley is described only as a handful, and the amount of serving bread and lemon is unspecified.

Nutrition per serving

• soup
• main
• Moroccan
• Ramadan
• iftar
• comfort food
• one-pot
• high-protein