Ingredients for Moroccan Harira Soup Recipe
250g lamb meat
250 g chickpeas (Canned or soaked overnight)
1 large onion (small chopped)
1 tablespoon of butter or olive oil
100 g green lentils
1/2 bunch coriander (finely chopped)
1/2 bunch of parsley (finely chopped)
1 stalk celery (finely chopped)
300 g tomatoes (Canned)
150 g tomato puree
50 g rice
100 g noodles
50 g flour
1 teaspoon ginger
1 teaspoon cinnamon
500 ml chicken stock + 1.5 l water
1 pinch of saffron
1 pinch of turmeric
How to Make Moroccan Harira Soup?
Take the lamb meat in a pan and fry it. Add onion, parsley, coriander and celery and cook for a few more minutes.
If you are using soaked chickpeas after seasoning with spices (salt, pepper, ginger, saffron, turmeric, cinnamon), add the chickpeas.
After adding chicken stock and water, cook for 30 minutes. (If you are using canned chickpeas, add the chickpeas towards the end of cooking.) At the end of this time, add the lentils and tomatoes and cook for another 20 minutes with the lid closed.
After mixing the flour and tomato puree with water in separate bowls, add it to the soup and cook for another 10 minutes, stirring constantly. Then add the rice and vermicelli and cook uncovered for 15 minutes, stirring constantly, until the rice and noodles are cooked. Serve hot.
If the consistency of the soup is thick, you can open it by adding hot water.