HARIRA (SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO, AND LEMON)
A Muslim staple to break the daily fast of Ramadan, this soup has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur.
Provided by Joan Nathan
Categories Rosh Hashanah/Yom Kippur Soup/Stew Dinner Kosher Vegetarian Chickpea Lentil Parsley Cilantro Carrot Tomato
Yield 8-10 servings
Number Of Ingredients 18
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.
HARIRA SOUP
Harira, a savory Moroccan soup made with dried legumes - lentil, chickpeas, fava beans - is traditionally cooked with lamb or lamb broth, but this version is vegetarian. Though it is typically eaten to break the fast during Ramadan, it is served throughout the rest of the year as well. The soup tastes best the following day, when flavors have melded, but may thicken when refrigerated. Thin with water or broth when reheating, and adjust the salt.
Provided by David Tanis
Categories soups and stews, appetizer
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Put olive oil in a large heavy-bottomed soup pot over medium-high heat. Add onion and cook, stirring, until softened and lightly colored, 8 to 10 minutes. Stir in garlic, ginger, pepper, turmeric, cumin, cayenne, saffron and cinnamon. Cook for about 2 minutes more.
- Add tomato, celery leaves and cilantro and bring to a brisk simmer. Cook, stirring, about 5 minutes, until mixture thickens somewhat, then add 1 teaspoon salt, the brown lentils, red lentils and dried favas. Add 8 cups water. Bring to a boil, then reduce to a gentle simmer, covered with the lid ajar.
- Let soup simmer for 30 minutes, then taste broth and adjust salt. Cook for 1 hour more at a gentle simmer, until the legumes are soft and creamy. It may be necessary to add more liquid from time to time to keep soup from being too porridge-like. It should be on the thick side, but with a pourable consistency. (With every addition of water, taste and adjust for salt.)
- Just before serving, add pasta and let cook for 2 to 3 minutes. Ladle soup into small bowls and pass lemon wedges for squeezing.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 4 grams, Carbohydrate 51 grams, Fat 5 grams, Fiber 8 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 353 milligrams, Sugar 6 grams, TransFat 0 grams
HARIRA (CHICKPEA, LAMB AND CORIANDER SOUP)
This is a wonderfully spiced and filling soup. Mmmmm, wish we had a winter around here... This is North African comfort food at it's best. Serve with toasted pita or Morrocan flat bread drizzled with a bit of good quality olive oil. If you're not crazy about cloves, like my DH, you can reduce to 1/4 tsp and adjust from there.
Provided by Jostlori
Categories Stew
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 15
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.
HARIRA
This is the soup that Moroccans traditionally use to break the fast every night of Ramadan. Season with salt, pepper, mint leaves and cinnamon to taste.
Provided by Becky
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 2h45m
Yield 6
Number Of Ingredients 18
Steps:
- Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
- Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.
- About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.
Nutrition Facts : Calories 467.4 calories, Carbohydrate 50 g, Cholesterol 116.4 mg, Fat 16.7 g, Fiber 13.3 g, Protein 29.4 g, SaturatedFat 5.8 g, Sodium 593.8 mg, Sugar 6.5 g
More about "harira chickpea lamb and coriander soup recipes"
MOROCCAN HARIRA SOUP RECIPE (VEGETARIAN
From themediterraneandish.com
4.9/5 (109)Category DinnerCuisine MoroccanCalories 304 per serving
- In a large Dutch Oven, heat 4 tbsp extra virgin olive oil over medium heat until shimmering. Add the onions, celery, and carrots. Season with kosher salt. Cook for 5 minutes, stirring regularly until softened.
- Add the crushed tomatoes, tomato paste, cilantro, lentils (both green and red), and chickpeas. Add a dash more kosher salt and cook for 5 minutes, stirring.
- Add the broth and raise the heat. Bring to a boil for 5 minutes, then turn the heat to low. Cover and let simmer for 45 minutes or until the legumes are fully cooked and very tender (check occasionally and plan to add more stock or water. The soup will be thick, but it should not be too thick that you cannot pour it. Make sure to adjust the salt as you add more liquid.)
LAMB SOUP (LAMB HARIRA) | OLIVEMAGAZINE
From olivemagazine.com
HARIRA (MOROCCAN LENTIL AND CHICKPEA SOUP)
From amiraspantry.com
HARIRA - MOROCCAN LAMB AND LEGUME SOUP
From foodtasia.com
HARIRA-STYLE RECIPE | MOROCCAN-INSPIRED …
From thehappyfoodie.co.uk
MOROCCAN LAMB, CHICKPEA, AND LENTIL SOUP …
From karenskitchenstories.com
HARIRA RECIPE (NORTH AFRICAN LAMB AND CHICKPEA STEW)
From whats4eats.com
HEURE BLEUE'S TRADITIONAL HARIRA - BBC TRAVEL
From bbc.com
HARIRA: MOROCCAN SOUP WITH CHICKPEAS & LENTILS - MOORLANDS EATER
From moorlandseater.com
HARIRA SOUP RECIPE - BBC FOOD
From bbc.co.uk
AUTHENTIC HARIRA (MOROCCAN LAMB, LENTIL, AND CHICKPEA SOUP)
From munatycooking.com
HARIRA IS A POPULAR SOUP FROM MOROCCO AND NORTH AFRICA, WHICH
From reddit.com
AUTHENTIC MOROCCAN HARIRA SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
HARIRA (CHICK-PEA, LAMB, AND FRESH CORIANDER SOUP) RECIPE | EAT …
From eatyourbooks.com
HARIRA: MOROCCAN LENTIL AND CHICKPEA SOUP | FEASTING AT HOME
From feastingathome.com
CHICKPEA, LAMB AND CORIANDER SOUP (HARIRA) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
FAVOURITE RAMADAN MEALS IN OTHER COUNTRIES AROUND THE WORLD
From thestar.com.my
ONE-PAN MOROCCAN LAMB HARIRA SOUP WITH LENTILS AND CHICKPEAS
From kitchen.nine.com.au
MOROCCAN HARIRA – CHICKPEA & LENTIL SOUP WITH LAMB
From tiffinandteaofficial.com
SALéHA NAIME | AUX DéLICES DU PALAIS ON INSTAGRAM: "•HARIRA FASSIA ...
From instagram.com
MOROCCAN HARIRA SOUP RECIPE
From allrecipes.com
You'll also love