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Moroccan Harira Soup
Created by: Howcan Team
Ingredients
- 1/2 cup dried chickpeas, soaked overnight
- 1/2 cup dried lentils
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 celery stalks, chopped
- 3 carrots, diced
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1/2 cup vermicelli or broken angel hair pasta
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- Salt to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, celery, and carrots. Cook for 5 minutes, stirring occasionally.
- Add the minced garlic, ground ginger, turmeric, cinnamon, black pepper, cayenne pepper, cloves, and nutmeg to the pot. Cook for 2 minutes, stirring constantly.
- Stir in the soaked chickpeas, dried lentils, diced tomatoes, and vegetable broth. Bring the soup to a boil, then reduce the heat to low and let it simmer for 45 minutes, or until the chickpeas and lentils are tender.
- Add the vermicelli or broken angel hair pasta to the pot and cook for an additional 10 minutes, or until the pasta is al dente.
- Stir in the chopped cilantro and parsley. Season with salt to taste.
- Serve the Moroccan Harira Soup hot and enjoy!
Moroccan Harira Soup is a traditional dish with a rich history dating back to the 7th century. It is a hearty and flavorful soup that is often enjoyed during Ramadan to break the fast. This soup is a staple in Moroccan cuisine and is known for its blend of spices, including cinnamon, turmeric, and ginger, as well as its use of lentils, chickpeas, and tomatoes. The best version of this dish can be found in the bustling markets of Marrakech, where local chefs expertly prepare it using time-honored techniques. The key to a perfect Harira lies in the balance of spices and the slow simmering of the ingredients to develop a deep, complex flavor. While there are many variations of this soup, the traditional method remains the most beloved, showcasing the culinary heritage of Morocco.
80 min
6
320 calories
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