Harira Moroccan Chickpea Soup Recipes

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BEST HARIRA (MOROCCAN CHICKPEA & LENTIL SOUP)



BEST Harira (Moroccan Chickpea & Lentil Soup) image

The national soup of Morocco, this Harira recipe is a total flavor explosion. It's no wonder it's such a popular soup, it will WOW your taste buds!

Provided by Kimberly Killebrew

Categories     Entree     Main Dish     Side Dish     Starter

Time 2h

Number Of Ingredients 28

3 tablespoons oil
1 pound beef or lamb (,cut into 1/2 inch cubes)
1 large yellow onion (,diced)
2 ribs celery (,diced)
2 cloves garlic (,minced)
2 teaspoons minced ginger
28 ounce can diced tomatoes
1/4 cup tomato paste
2 teaspoons ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons ground turmeric
2 teaspoons sweet paprika
1 teaspoon smoked paprika
1/2 teaspoons ground cinnamon
1 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced preserved lemon
2 teaspoons harissa ((for some added flavor and heat))
Homemade Harissa (, click link for recipe (highly recommended!))
8 cups beef or lamb broth
3/4 cup dried chickpeas soaked overnight then rinsed and drained (or one 15 ounce can, drained)
3/4 cup dried French Le Puy lentils ((they hold their shape and texture better than regular brown lentils))
1/4 cup long grain rice ((another traditional alternative is broken up vermicelli pasta))
1/3 cup sliced green olives (,drained and sliced (we used Lindsay Naturals))
1/3 cup sliced black olives (,drained and sliced (we used Lindsay Naturals))
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh parsley
Lemon wedges for serving

Steps:

  • Heat the oil in a pot over medium high heat and brown the beef. Transfer the beef to a plate and set aside. (Leave the browned bits in the pot, those are going to give our harira tremendous flavor.)
  • Add the onions and cook until soft and translucent and they turn golden, 6-8 minutes. Add the celery, garlic and ginger and cook for another two minutes. Add the tomatoes, tomato paste, spices preserved lemon and harissa (if using) and let the mixture simmer for a couple of minutes.
  • Return the beef to the pot with the chickpeas and lentils. Add the broth, bring to a boil, cover and simmer over low heat for one hour. Add the rice, cover and continue to simmer for another 30 minutes.
  • Stir in the olives, cilantro and parsley and simmer for another 5 minutes. Add salt and pepper to taste and more harissa if you prefer it spicier.
  • Garnish with some chopped fresh cilantro and celery leaves. If you like, serve the harira with lemon wedges to squirt in some lemon juice. Harira is traditionally served with a side serving of dried dates.

Nutrition Facts : Calories 449 kcal, Carbohydrate 47 g, Protein 32 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 53 mg, Sodium 1304 mg, Fiber 15 g, Sugar 9 g, ServingSize 1 serving

CLASSIC MOROCCAN HARIRA: TOMATO, LENTIL, AND CHICKPEA SOUP



Classic Moroccan Harira: Tomato, Lentil, and Chickpea Soup image

Harira is a famous Moroccan soup that's especially popular in Ramadan. This classic recipe uses fresh tomatoes, chickpeas, and lentils.

Provided by Christine Benlafquih

Categories     Side Dish     Appetizer     Entree     Soup

Time 2h25m

Yield 8

Number Of Ingredients 23

3 tablespoons vegetable oil
1/2 pound lamb (or beef or chicken, chopped into 1/2-inch pieces)
6 large tomatoes (peeled, seeded and pureed)
1 tablespoon Kosher salt
1/2 teaspoon turmeric (or 1/4 teaspoon yellow food coloring)
1 bunch parsley (no stems, finely chopped to yield about 1/4 cup)
1 bunch cilantro (no stems, finely chopped to yield about 1/4 cup)
1 stalk celery (with leaves, finely chopped)
1 1/2 teaspoons pepper
1 teaspoon ground cinnamon
1 tablespoon ground ginger
1 large onion (grated)
1 handful of dried chickpeas (soaked overnight and peeled)
10 to 11 cups of water (divided 3-8)
3 tablespoons dried lentils (soaked overnight)
3 tablespoons tomato paste (mixed into 1 cup water)
2 tablespoons vermicelli (broken into pieces)
Optional: 1 tablespoon smen
Optional: 2 tablespoons rice (uncooked)
For Thickening the Soup:
1 cup flour
2 cups water
Garnish: chopped parsley

Steps:

  • Gather the ingredients.
  • Heat up the cooking oil in a 6-quart or larger pressure cooker. Add the meat.
  • Cook for a few minutes, stirring to brown all sides.
  • Add the pureed tomatoes, kosher salt, turmeric, parsley, cilantro, celery, pepper, cinnamon, ginger, onion, chickpeas, and smen (if using). Stir and add 3 cups of the water.
  • Cover tightly and heat over high heat until pressure is achieved. Reduce the heat to medium and cook for 20 to 30 minutes. Remove from the heat and release the pressure.
  • Add the lentils, tomato paste mixture, and the remaining 8 cups (2 quarts) of water. If at any point there's an oily surface forming on top of the soup, simply skim it off and discard. This can happen because of the meat's fat, if left on.
  • Have the rice or vermicelli at hand, if using, but don't add yet.
  • Cover the pot and heat the soup over high heat until pressure is achieved. Reduce the heat to medium and continue cooking. If adding rice, cook the soup on pressure for 30 minutes. Release the pressure and add the rice. Cover and cook with pressure for an additional 15 minutes. Taste for seasoning and add salt and pepper if desired. If using vermicelli, cook the soup on pressure for 45 minutes. Release the pressure, and add the vermicelli. Simmer the soup, uncovered, for 5 to 10 minutes or until the vermicelli is plump and cooked. Taste for seasoning and add salt and pepper if desired.
  • While the soup is cooking, make a soup thickener by mixing together the flour and water.
  • Mix well, but if the mixture is not smooth, pass it through a sieve to remove lumps.
  • Bring the soup to a full simmer. Slowly, and in a thin stream, pour in 1/4 of the flour mixture. Stir constantly and keep the soup simmering so the flour doesn't stick to the bottom or cooks up in lumps.
  • Add another 1/4 of the flour thickener. You will notice the soup beginning to thicken when you've used approximately half the flour mixture. The thickness of harira is up to you.
  • Simmer the thickened soup, stirring occasionally, for 5 to 10 minutes to cook off the taste of the flour. Remove the soup from the heat, serve, and garnish with some chopped parsley. Enjoy.

Nutrition Facts : Calories 264 kcal, Carbohydrate 28 g, Cholesterol 27 mg, Fiber 4 g, Protein 13 g, SaturatedFat 3 g, Sodium 527 mg, Sugar 6 g, Fat 12 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

HARIRA: MOROCCAN CHICKPEA STEW WITH CHICKEN AND LENTILS



Harira: Moroccan Chickpea Stew with Chicken and Lentils image

Harira is traditionally served each night of Ramadan to break the fast.

Provided by Food Network

Categories     main-dish

Time 10h25m

Yield 10 to 12 servings

Number Of Ingredients 20

1/4 pound dried chickpeas
3 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup diced onions
1/2 cup diced celery
2 teaspoons ground ginger
2 teaspoons turmeric
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 (28-ounce) can diced tomatoes and their juices
1 1/2 quarts rich chicken stock
1/4 pound dried green lentils
1/2 cup long-grain rice
1/2 cup chopped fresh cilantro leaves
2 tablespoons chopped fresh parsley leaves
2 teaspoons fresh lemon juice
Cilantro sprigs, for garnishing

Steps:

  • Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside.
  • Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.
  • Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.
  • Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.

HARIRA SOUP



Harira Soup image

Harira, a savory Moroccan soup made with dried legumes - lentil, chickpeas, fava beans - is traditionally cooked with lamb or lamb broth, but this version is vegetarian. Though it is typically eaten to break the fast during Ramadan, it is served throughout the rest of the year as well. The soup tastes best the following day, when flavors have melded, but may thicken when refrigerated. Thin with water or broth when reheating, and adjust the salt.

Provided by David Tanis

Categories     soups and stews, appetizer

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil or butter
1 large onion, finely diced, about 2 cups
4 garlic cloves, minced
1 tablespoon dried ginger
1 1/2 teaspoons black pepper
2 teaspoons turmeric
1 teaspoon toasted and ground cumin
1/4 teaspoon cayenne
1/2 teaspoon crumbled saffron
1 (3-inch) piece cinnamon stick or 1/4 teaspoon ground cinnamon
4 cups diced ripe tomato, fresh or canned
2 tablespoons chopped celery leaves
2 tablespoons chopped cilantro
Salt
1 cup brown lentils, rinsed
1 cup red lentils, rinsed
1 cup peeled dried fava beans (or substitute 1 cup dried chickpeas, soaked overnight)
1/4 pound angel hair pasta or vermicelli, broken into 1-inch pieces
Lemon wedges, for serving

Steps:

  • Put olive oil in a large heavy-bottomed soup pot over medium-high heat. Add onion and cook, stirring, until softened and lightly colored, 8 to 10 minutes. Stir in garlic, ginger, pepper, turmeric, cumin, cayenne, saffron and cinnamon. Cook for about 2 minutes more.
  • Add tomato, celery leaves and cilantro and bring to a brisk simmer. Cook, stirring, about 5 minutes, until mixture thickens somewhat, then add 1 teaspoon salt, the brown lentils, red lentils and dried favas. Add 8 cups water. Bring to a boil, then reduce to a gentle simmer, covered with the lid ajar.
  • Let soup simmer for 30 minutes, then taste broth and adjust salt. Cook for 1 hour more at a gentle simmer, until the legumes are soft and creamy. It may be necessary to add more liquid from time to time to keep soup from being too porridge-like. It should be on the thick side, but with a pourable consistency. (With every addition of water, taste and adjust for salt.)
  • Just before serving, add pasta and let cook for 2 to 3 minutes. Ladle soup into small bowls and pass lemon wedges for squeezing.

Nutrition Facts : @context http, Calories 302, UnsaturatedFat 4 grams, Carbohydrate 51 grams, Fat 5 grams, Fiber 8 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 353 milligrams, Sugar 6 grams, TransFat 0 grams

HARIRA (SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO, AND LEMON)



Harira (Spiced Moroccan Vegetable Soup with Chickpeas, Cilantro, and Lemon) image

A Muslim staple to break the daily fast of Ramadan, this soup has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur.

Provided by Joan Nathan

Categories     Rosh Hashanah/Yom Kippur     Soup/Stew     Dinner     Kosher     Vegetarian     Chickpea     Lentil     Parsley     Cilantro     Carrot     Tomato

Yield 8-10 servings

Number Of Ingredients 18

4 tablespoons olive oil
1 large onion, diced (about 2 cups)
3 stalks celery, diced (about 1 1/2 cups)
3 large carrots, peeled and cut in rounds
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 to 1 teaspoon harissa or dried red chile flakes, plus more for serving
Salt to taste
1 bunch parsley, chopped (about 1 1/2 cups/75 grams), divided
1 bunch cilantro, chopped (about 1 1/2 cups/75 grams), divided
1 (15-ounce/425-gram) can tomatoes, crushed, or 2 cups (450 grams) tomato sauce
7 cups (1 2/3 liters) chicken or vegetable stock
1 cup (200 grams) dried chickpeas, soaked overnight and cooked or 1 (15-ounce/425-gram) can chickpeas, drained
1 cup (370 grams) green lentils
1 teaspoon freshly ground black pepper
2 tablespoons all-purpose unbleached flour
1 large egg
Juice of 2 lemons (about 1/4 cup)

Steps:

  • Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
  • Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.

CHICKPEA HARIRA



Chickpea Harira image

Categories     Ramadan     Chickpea

Yield serves 6 to 8

Number Of Ingredients 18

1 cup dried chickpeas
8 cups water
3 tomatoes, diced
1/4 cup chopped celery leaves
1 onion, finely diced
6 whole cloves
1-inch piece cinnamon stick
1/4 teaspoon black peppercorns
1 teaspoon cumin seeds
1/2 teaspoon saffron threads
1/4 teaspoon red pepper flakes
1/2 teaspoon ground turmeric
1/4 cup extra virgin olive oil
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh cilantro leaves
2 tablespoons fresh lemon juice
Salt to taste
1/2 cup Greek-style yogurt

Steps:

  • Throughly rinse the chickpeas and place them in the slow cooker insert along with the water, tomatoes, celery leaves, and onion. Cover and cook on low for 6 to 8 hours, or until the chickpeas are tender.
  • In an electric coffee mill or a mortar and pestle, grind the cloves, cinnamon, peppercorns, cumin, saffron, and red pepper flakes to a powder. Add the ground turmeric.
  • Add the spices to the soup 1 to 2 hours before serving. (If you plan to be gone all day, you can add all the ingredients at the start. However, the spices will be just a bit more pungent if you hold off adding them until the chickpeas have cooked for a while.)
  • Just before serving, stir in the olive oil, parsley, cilantro, and lemon juice. Add salt to taste and serve, topping each serving with a dollop of yogurt.
  • Suggested Beverage
  • Consumption of alcohol is generally not encouraged by Muslim religious practices, so it's probably best to leave this one to your imagination or taste.

HARIRA (BEEF AND CHICKPEA SOUP)



Harira (Beef and Chickpea Soup) image

A wonderful soup from Morocco that is rich enough to serve as both a soup and a stew. It is made either with Saffron or Tumeric. I broke down and splurged on the Saffron. It cost about $16.00 for a small jar. But guess what, you don't use very much at all. It is not as expensive as you thing, since you only use a couple of strands per recipe. So, live a little.

Provided by threeovens

Categories     Stew

Time 1h40m

Yield 8 portions, 8 serving(s)

Number Of Ingredients 14

1 lb beef, cut in 1/2 inch cubes
1 cup carrot, diced
1 cup celery, diced
1 cup onion, chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed saffron or 1/4 teaspoon ground turmeric
2 tablespoons butter
2 cups beef broth
1/4 cup barley
1 (16 ounce) can chickpeas (garbanzo beans)
1 cup tomatoes, diced
1/2 cup fresh parsley, chopped
1 teaspoon fresh oregano, chopped
2 tablespoons fresh lemon juice

Steps:

  • Brown beef in butter in a large, heavy saucepan. Add carrots, celery, onion, cinnamon, saffron or tumeric and cook until tender.
  • Add broth and barley, cover and simmer over low heat 1 1/4 hours.
  • Add chickpeas, tomatoes,parsley, oregano and lemon juice; cook 15 minutes or longer, stirring occasionally.

Nutrition Facts : Calories 523.8, Fat 44.2, SaturatedFat 18.7, Cholesterol 63.8, Sodium 458.8, Carbohydrate 22.5, Fiber 5.1, Sugar 2.6, Protein 9.7

HARIRA (MOROCCAN CHICKPEA SOUP)



Harira (Moroccan Chickpea Soup) image

A lovely, nourishing soup from Morocco. There are many variations; this very tasty (and interesting one) comes from David Scott's "Middle Eastern Vegetarian Cookery". Posted in the hope of joing the North African and Middle Eastern Zaar Tag game :-) Please note that the "pint" I mention is a British pint of 20 fl oz.

Provided by Syrinx

Categories     Moroccan

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 14

8 ounces dried garbanzo beans, soaked overnight and drained (225g)
1 medium onion, chopped
2 tablespoons olive oil
1/4 cup fresh parsley, chopped
1/2 teaspoon saffron thread
1 teaspoon ground cinnamon
5 pints water (3 litres)
4 ounces rice (100g)
3 tablespoons flour
6 fluid ounces water (175ml)
1 lemon, juice of
2 eggs, lightly beaten
salt, to taste
pepper, to taste

Steps:

  • Put the chickpeas, onion, olive oil, parsley, saffron and cinnamon into a large, heavy saucepan. Mix well, and heat for about 4 minutes, stirring constantly.
  • Add the 5 pints of water, stir, bring to the boil, then reduce the heat, cover and simmer for about an hour, or until the chickpeas are cooked. Please note that chickpeas seem to vary wildly in their cooking times, so do keep an eye on it!
  • Add the rice, return to the boil, then reduce the heat and simmer until the rice is cooked (10-15 minutes for the sort of rice I use).
  • When the rice is just cooked, beat the flour and 6 fl oz water into a smooth paste and stir it into the soup.
  • Continue cooking, stirring occasionally, for a further 15 minutes.
  • Remove the soup from the heat, add the lemon juice, then season to taste with salt and pepper. If the soup is too thick for your liking, you can add more boiling water to thin it down a bit.
  • Stir in the lightly beaten eggs, and allow to stand for a few minutes until the eggs are cooked. Serve hot.

Nutrition Facts : Calories 295.9, Fat 8.6, SaturatedFat 1.4, Cholesterol 70.5, Sodium 43.4, Carbohydrate 44.1, Fiber 7.5, Sugar 5.2, Protein 11.3

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From rabbithilllifestyle.com


TASTE OF MAROC - MOROCCAN FOOD, CULTURE, LIFESTYLE AND TRAVEL
In a 6-quart or larger pressure cooker or stock pot, brown the meat in the oil over medium heat. Add the soup bones, peeled chickpeas, pureed tomatoes, grated onion, spices, smen (if using) and 3 cups (710 ml) of water. Bring to a boil, cover and cook with medium pressure for 25 minutes (or simmer for 50 to 60 minutes).
From tasteofmaroc.com


HARIRA – MOROCCAN SOUP - MORIBYAN
Instructions. To a large pot over medium-high heat, add the olive oil, lamb or beef, grated onion, and all the spices. Brown the meat for 2 to 3 minutes just until it has a nice color. Then add the tomato sauce, water, cilantro, parsley, and celery. Mix and bring to a boil.
From moribyan.com


HARIRA RECIPE (CHICKPEA & LENTIL SOUP) - THE DELICIOUS CRESCENT
2022-05-31 In a small bowl, take the flour and add water, little by little, to make a thin paste. Add this flour paste gradually to the simmering soup, while stirring continuously. The consistency of the soup should be thick and velvety. Stir in lemon juice as per taste. Top the soup with saffron water, remaining herbs and ghee.
From thedeliciouscrescent.com


MOROCCAN HARIRA SOUP [TRADITIONAL RECIPE] - LINDA'S HEALTHY LIFE
2021-03-09 Directions. Peel and finely chop the onion and garlic cloves. Add them to a large saucepan with the olive oil, curry powder, cumin, paprika, saffron and a pinch of salt and pepper. Fry over a medium heat for 2-3 minutes until the spices are aromatic. Meanwhile, quarter the tomatoes and roughly chop them or put them in a food processor to make a ...
From lindashealthylife.com


CROCK POT MOROCCAN CHICKPEA SOUP (HARIRA) RECIPE - CDKITCHEN
Soak chickpeas in water to cover by 2 inches 8 to 12 hours. Drain chickpeas and rinse well. Add to crock pot with onion and celery. Add turmeric, pepper, and cinnamon. Stir in tomatoes, half the cilantro, vegetable broth, and lentils. Cook for 8 to 10 hours. Stir in pasta and continue to cook on low until tender.
From cdkitchen.com


HARIRA: MOROCCAN CHICKPEA STEW WITH CHICKEN AND LENTILS
Drain chickpeas and rinse well with cold running water. Drain and set aside. Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set ...
From emerils.com


MOROCCAN HARIRA SOUP RECIPE - W/ BEEF & CHICKPEAS
2016-04-03 Set the heat to low, cover, and simmer for 1 hour. Add the canned tomatoes, tomato paste, chickpeas and 1 ½ cups (360ml) water. Cover once again and simmer for 30 minutes. In the meantime, in a saucepan over low heat, add 1 cup (240ml) water and whisk in …
From cookingtheglobe.com


MOROCCAN HARIRA SOUP WITH CHICKPEAS - MEAL KIT DELIVERY
To the pot of soup, add the chickpeas and cook, stirring occasionally, 2 to 3 minutes, until heated through. Divide the finished soup between your bowls. Top with a dollop of spiced yogurt. Garnish the soup with the remaining cilantro and lemon wedges. Bon appétit!
From makegoodfood.ca


ULTIMATE HARIRA — MOROCCAN CHICKPEA & LENTIL SOUP | LINDSAY
Ingredients. 3 tablespoons oil. 1 pound beef or lamb, cut into ½ inch cubes. 1 large yellow onion, diced. 2 stalks celery, diced. 2 cloves garlic, minced
From ilovelindsay.com


MOROCCAN SOUP. HARIRA RECIPE IN 6 STEPS - MOROCCO SAHARA TOURISM
Instructions to cook moroccan soup : 1. Chop the onions, parsley, coriander and celery and mix the tomatoes (I use canned tomatoes otherwise chop the fresh tomatoes and remove the skin). 2. In a pot, brown the meat in small cubes, add the onions, parsley, coriander and celery and leave to sweat for a few minutes. 3.
From moroccosaharatourism.com


SLOW-COOKER MOROCCAN HARIRA SOUP RECIPE | GOOD FOOD
2016-07-18 Method. 1. Combine the lamb, onion, celery, turmeric, ginger, cinnamon, saffron with soaking liquid, stalks from the parsley and coriander, tomatoes, stock, 750ml water, chickpeas and lentils in the slow cooker. 2. Cook on low for 8 hours until the pulses and lamb are tender. 3.
From goodfood.com.au


MOROCCAN LENTIL AND CHICKPEA SOUP (HARIRA)
Reduce heat to medium, add garlic and ginger, and cook until fragrant. Stir in coriander, paprika, cumin, cinnamon, and pepper flakes and cook for 1 minute. Stir in ½ cup parsley and cook for 1 minute. Stir in broth, water, chickpeas, and lentils; increase heat to high and bring to a simmer. Reduce heat to medium-low, partially cover, and ...
From thekitchensinkblog.com


HOW TO MAKE MOROCCAN HARIRA - A WARMLY SPICED AND FILLING …
Today we're making Moroccan Harira, one of the most popular soups in the whole of the Middle East. This soup contains a combination of Chickpeas, Lentils, Me...
From youtube.com


VEGAN HARIRA (MOROCCAN CHICKPEA AND LENTIL SOUP) - SKINNY SPATULA
2021-04-23 Next, stir in the harisa paste, then add the chickpeas, lentils, chopped tomatoes and stock. Bring to a boil, then lower the heat and simmer for 30 minutes or until the lentis are tender. Stir in the fresh parsley and coriander if using and simmer for another 2-3 minute. Season to taste and serve with lemon wedges.
From skinnyspatula.com


HARIRA — LAHB CO. EATS
2020-10-28 Heat the ghee or olive oil over medium heat. Add your spices and toast them for about 30 seconds. Stir in the tomato slurry, chickpeas, dry lentils cilantro, parsley, and 2 cups of water; let simmer, covered, for 20 mins or until the lentils are cooked through. Stir every 5 minutes. Stir in the tomato paste mixture and saffron; let simmer for 5 ...
From lahbco.com


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