Harira (Moroccan soup)
Harira soup , often eaten during Ramadan to break the fast. Traditionally thick, it is rich in flavor with lentils, chickpeas, tomatoes and herbs. To thicken the soup, you can use chickpea flour or cornstarch for a gluten-free version.
Ingredients
- 1 chopped onion
- 2 peeled and crushed tomatoes
- 1 stalk of celery, finely chopped
- 1 handful of chopped fresh cilantro
- 1 handful of chopped parsley
- 100g lentils
- 100 g cooked chickpeas
- 2 tbsp tomato paste
- 1 tbsp chickpea flour or cornstarch (to thicken)
- 1 tsp turmeric
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp paprika
- 1 liter of water or broth
- Salt, pepper
- Lemon juice (optional)
Preparation
- Brown the seasonings:
- In a large saucepan, sauté the onion, celery, cilantro and parsley in a little olive oil until the onion is translucent.
- Add the tomatoes and spices:
- Add the crushed tomatoes, tomato paste, turmeric, ginger, cinnamon, paprika, salt and pepper. Cook for 5 minutes to release the aromas.
- Add the legumes:
- Stir in the lentils and chickpeas, then add the water or stock. Bring to the boil, then reduce the heat and simmer for about 30 minutes, or until the lentils are tender.
- Thicken the soup:
- In a bowl, dissolve the chickpea flour or cornstarch in a little water to avoid lumps, then pour it into the soup while stirring. Leave to simmer for another 10 minutes to thicken.
- Serve:
- Adjust the seasoning and serve hot, with a squeeze of lemon juice for a touch of freshness.