Harira Beef And Chickpea Soup Recipes

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.

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.

Steps:

• Heat the oil in a large sauce pan.
• Add the onions, carrot and celery and saute until tender, about 10-15 minutes.
• Add the garlic and saute for a few minutes.
• Add the stock, ham, chickpeas, oregano and bay leaf and simmer, covered on low heat for at least 20 minutes.
• Add the green beans and simmer until the green means are cooked al dente.

Steps:

• Chop 2 tbsp each of cilantro and parsley, set aside.
• Tie together the remainder of the parsley and cilantro bunches and place in large sauce pan. Add chicken stock and bring to boil. Reduce heat to low, cover and simmer for 15 minute Discard herb bundle.
• Add lentils, cover and simmer for 15 minute.
• Add chickpeas, tomatoes, onions, cinnamon, cumin, ginger, tumeric, and pepper, cover and simmer for 30 minute.
• Remove 3 cups of soup and blend with hand blender or food processor.
• Return to pot and heat through. Stir in lemon juice, oil and reserved herbs.
• Ladle soup into bowls and sprinkle with cinnamon and top of lemon slices and dates.

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.

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.

Steps:

• Heat the olive oil in a large flameproof casserole over a medium heat. Add the meat, onion and spices with 1½ tsp salt. Leave for 5-10 mins to lightly brown the meat, stirring occasionally. Add the rest of the ingredients except the lentils, cornflour, coriander and lemon wedges. Add 1 litre of boiling water, bring to the boil, cover with a lid and reduce the heat to low. Leave to simmer for 1 hr.
• Add the lentils to the casserole, cover with a lid and cook for a further 20 mins. When the chickpeas, meat and lentils are cooked, mix the cornflour in a small bowl with 3 tbsp water, and stir until smooth. Stir the cornflour mixture into the casserole. Simmer for 5 mins until the harira thickens and takes on a velvety texture.
• Scatter over the coriander, then serve hot with lemon wedges on the side for squeezing over.

Steps:

• Heat the oil in a large heavy-bottomed saucepan or stockpot. Add the onion and garlic and cook for 5 minutes, or until softened.
• Add the meat in batches, and cook over high heat until the meat is browned on all sides. Return all the meat to the pan.
• Add the spices and bay leaf to the pan and cook until fragrant. Add the tomato paste and cook for about 2 minutes, stirring constantly.
• Add the stock to the pan, stir well and bring to a boil.
• Add the chickpeas, tomato and chopped coriander to the pan. Stir, then bring to a boil. Reduce heat and simmer for 2 hours, or until the meat is tender. Stir occasionally. Season to taste with salt and pepper.
• Serve garnished with coriander leaves and small black olives.