This recipe for Algerian-style Harira focuses on creating a flavorful and well-balanced soup. The key is the slow simmering of the vegetables, legumes, and spices, which allows the flavors to deepen. The 'tadouira' is essential for achieving the soup's characteristic thick, creamy consistency. While this recipe is vegetarian, many regional variations include small pieces of lamb or beef. You can easily adapt this recipe by adding your favorite meat or vegetables. The final garnish of fresh parsley and a squeeze of lemon juice is crucial for adding a bright, fresh note that cuts through the richness of the soup.
In a large pot, heat the olive oil over medium-high heat. Add the chopped onions and celery and cook until soft, about 5-7 minutes. Add half of the chopped parsley and cilantro, and stir.
Add the grated tomatoes, paprika, ginger powder, cumin, saffron or turmeric, salt, and pepper. Stir well and cook for another 5 minutes to create a fragrant spice paste.
Add the rinsed chickpeas and lentils to the pot. Pour in the water or vegetable broth. Bring to a boil, then reduce the heat, cover, and let it simmer for about 45 minutes, or until the lentils are tender and the chickpeas are soft.
While the soup is simmering, prepare the 'tadouira' by whisking the flour and water together in a small bowl until smooth. There should be no lumps.
Slowly pour the 'tadouira' into the simmering soup, stirring continuously to prevent lumps. Let the soup cook for another 10-15 minutes, stirring occasionally, until it has thickened to your desired consistency.
Stir in the remaining fresh parsley and cilantro. Taste and adjust the seasoning if needed. You can add a squeeze of lemon juice for a bright finish.
Serve the Harira hot, with a side of bread for dipping.