A generous harira, flavored with ginger, turmeric, and fresh herbs, with a velvety texture yet still full of chickpeas and lentils. It is served piping hot, with lemon and chili at the table to recapture the convivial spirit of the dish.
Ingredients
- 300 g jarred cooked chickpeas
- 180 g green lentils
- 600 g crushed tomatoes
- 2 pieces celery stalk
- 1 piece yellow onion
- 2 cloves garlic
- 0.5 bunches fresh cilantro
- 0.5 bunches flat-leaf parsley
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1 tsp sweet paprika
- to taste ground chili
- 3 tbsp olive oil
- 25 g wheat flour
- 1.4 l water
- 60 g vermicelli
- 1 piece lemon
- to taste fine salt
- to taste ground black pepper
Method
- Slice the onion, mince the garlic, finely chop the celery, and chop the herbs; keep the herbs aside so they stay fresh for serving.
- Heat the oil in a large pot, then sauté the onion, celery, and garlic over medium heat until soft, glossy, and lightly golden on the edges, about 8 minutes.
- Add the ginger, turmeric, cinnamon, paprika, chili, salt, and pepper; stir until the spices smell warm and coat the aromatics, about 1 minute.
- Pour in the crushed tomatoes and let reduce, stirring often, until the sauce darkens, thickens, and the oil begins to reappear around the edges, about 10 minutes.
- Add the rinsed lentils and water, bring to a simmer, then cook over low heat until the lentils are tender but still intact, about 30 to 35 minutes.
- Add the drained chickpeas and simmer until the soup has a cohesive and deep flavor, with the legumes very hot and the tomato less acidic, about 10 minutes.
- Whisk the flour into a little cold water until you have a smooth cream, then pour it in a steady stream into the pot while stirring; cook until the soup lightly coats the spoon, about 5 minutes.
- Add the vermicelli and continue cooking until soft without falling apart, about 4 to 6 minutes; stir regularly to prevent them from sticking to the bottom.
- Off the heat, stir in some of the cilantro and parsley, then adjust the salt, pepper, and chili; the harira should be fragrant, tangy, and fluid enough to drink from a spoon.
- Serve very hot with the remaining fresh herbs and lemon wedges, so everyone can adjust the acidity at the last moment.
Nutrition
Per serving
- Energy
- 385.1 kcal
- Protein
- 14.96 g
- Carbohydrate
- 52.37 g
- Fat
- 13.36 g
- Fibre
- 14.64 g
- Calcium
- 143.43 mg
- Iron
- 8.68 mg
- Magnesium
- 165.52 mg
