Harira

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Recipe by Damaris Beems Course: Soups, Mains, StartersCuisine: Moroccan
Servings

8

Preparation

20

minutes
Cooking time

30

minutes
Total time

50

minutes

Actually it is always a day for Harira. Whether it’s a warm sunny day or a chilly one. Whether you serve it as an appetizer or as a meal. We had it this weekend. And unfortunately the huge pan is already empty again because everybody loves it so much. Also kids who do not live at home wanted to get some soup. And they are the lucky ones as they can still look forward to eating it today.

Ingredients

  • 1 can chickpeas

  • 2 onions

  • 1 bouquet flat parsley and coriander

  • 6 sticks celeriac

  • 1 red pepper

  • 3 tomatoes

  • 75 gram dry green lentils

  • 75 gram dates

  • 1 courgette

  • 1 large carrot

  • 1 can tomato puree

  • 1 table spoon cinnamon and ground ginger

  • 0,5 table spoon turmeric

  • 4 table spoons flour

  • 1 lemon

  • olive oil

  • 0,5 table spoon caraway seed

  • 2 table spoon fenugreek

  • salt and pepper

Preparation

  • Cut the onions. Cut the parsley and the coriander leaves. Cut the celeriac in small dices.
  • Pour the olive oil in a large pan and heat it for a little while. Then add the onions and the celeriac and fry them for a bit. Then add the turmeric, cinnamon, fenugreek, caraway seed, ginger, salt and pepper and stir. Let the herbs bring out all their taste.
  • Now add the chick peas, the lentils and the dates (take out the pits) en stir. Add the tomatoes, the zucchini, the pepper and the carrot in dices. Add now 2 liters of boiled water and leave it to cook with the lid on for 45 minutes. Stir now and again.
  • Add the tomato puree and let it do its work in the next 5 minutes, adding taste and thickening the soup a bit.
  • Mix the flour well with a bit of water. Bring down the heat under the pan of harira en bring in the flour. Now the soup will get a bit thicker, which is good. Warm the soup for another 15 minutes. Keep on stirring to prevent the flour from becoming a ball in the soup.
  • Serve the harira en add the parsley and the coriander on the soup, in the bowls. The later you do this, the more taste it will add to the soup. Some also like to squeeze a bit of lemon in the soup. It is nice, I must admit.

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