We can see Morocco from the roof of our apartment building and the weather has been a bit chilly lately so we thought we would take the opportunity to make Harira. I loved the spicy cinnamon flavour of the soup.
|Harira Moroccan National Soup|
4 oz / 100 g cooked chickpeas
1 tbsp olive oil
1 stalk celery
4 tbsp raisins
4 oz /100 g red pepper, chopped
1 tbsp tomato paste
2 oz / 50 g red lentils
2 oz / 50 g long grain rice
18 fl oz / 550 ml vegetable stock
1 tbsp lemon juice
2 tbsp finely chopped fresh coriander
1/2 tsp turmeric
1/2 tsp ground ginger
1/2 tsp paprika
1/4 tsp ground cinnamon
Freshly ground black pepper
14 oz / 400 g tin chopped tomatoes
Fresh coriander leaves
- Wash the chickpeas in several changes of water and soak overnight. Drain, add to heavy bottom sauce pan along with enough water to cover well, bring to a boil, cover, reduce heat and simmer for 1 or 1.5 hours until soft. Drain.
- Heat the olive oil in a large pan and fry the celery until soft, add the raisins and the red pepper, stir for 5 minutes. Add the tomato paste and a little water, stir for a few more minutes.
- Add the lentils, rice, stock, lemon juice, chopped coriander, turmeric, ginger, paprika and cinnamon and season with black pepper. Stir well and bring to the boil, then cover and simmer for 10 minutes, stirring occasionally.
- Add the tomatoes and cooked chickpeas and continue simmering, covered, for another 20 minutes, again stirring occasionally to prevent sticking.
- Ladle the soup into bowls and garnish with fresh coriander leaves.