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Harira (Moroccan soup)

Harira, Moroccan chickpea soup

Harira , and herbs. To thicken the soup, you can use chickpea flour or cornstarch for a gluten-free version.

Cooking time 50 minutes
Total time 50 minutes
Difficulty: Beginner
Servings: 4
Special diet: naturally gluten-free
Ingredients
  • 1 chopped onion
  • 2 peeled and chopped tomatoes
  • 1 stalk of celery, finely chopped
  • 1 handful of chopped fresh coriander
  • 1 handful of chopped parsley
  • 100g of lentils
  • 100g of cooked chickpeas
  • 2 tablespoons of tomato paste
  • 1 tbsp chickpea flour or cornflour (to thicken)
  • 1 tsp of turmeric
  • 1 tsp ground ginger
  • 1 teaspoon of cinnamon
  • 1 cc of paprika
  • 1 liter of water or broth
  • Salt, pepper
  • Lemon juice (optional)
Preparation
  1. 1
    Sauté the seasonings:
  2. 2
    In a large saucepan, sauté the onion, celery, coriander and parsley in a little olive oil until the onion is translucent.
  3. 3
    Add the tomatoes and spices:
  4. 4
    Add the chopped tomatoes, tomato paste, turmeric, ginger, cinnamon, paprika, salt and pepper. Cook for 5 minutes to release the aromas.
  5. 5
    Add the legumes:
  6. 6
    Stir in the lentils and chickpeas, then add the water or stock. Bring to a boil, then reduce the heat and simmer for about 30 minutes, or until the lentils are tender.
  7. 7
    Thicken the soup:
  8. 8
    In a bowl, dissolve the chickpea flour or cornstarch in a little water to avoid lumps, then stir it into the soup. Simmer for another 10 minutes to thicken.
  9. 9
    Serve:
  10. 10
    Adjust the seasoning and serve hot, with a squeeze of lemon juice for a touch of freshness.
Read it online: https://glutenevasion.fr/recette/harira-soupe-marocaine/