How to make Moroccan Harira - A warmly spiced and filling Chickpea and Lentil soup

By Middle Eats · 90 min

Ingredients

Instructions

1. Soak the chickpeas overnight until they have at least doubled in size.
2. Mince the celery leaves, parsley and coriander finely. Dice the onion medium and the meat very small. Rinse the lentils.
3. Melt the butter in a pot over high heat. Add the meat and sear, stirring occasionally, until deep brown and a browned fond forms on the base.
4. Lower the heat to medium, add the onion and sauté with the meat until translucent.
5. Add some water to deglaze the fond, scraping until the pot is mostly clean.
6. Add the tomatoes, lentils, chickpeas, celery leaves, cinnamon, ginger, black pepper, salt and 1.5 litres (quarts) of water.
7. Bring to a boil, then reduce to medium, cover and simmer for 45 minutes.
8. Check that the chickpeas, lentils and meat are cooked, then stir in the tomato paste.
9. Mix the flour with ½ cup of water into a slurry, stir it into the pot and cook for 2 minutes.
10. Add the vermicelli, parsley and coriander, and cook for 10 minutes, stirring often to prevent burning.
11. Check the vermicelli is cooked, then serve with fresh lemon wedges.

Summarized from Middle Eats's video. Watch it for the details.

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