In a large pot over medium heat, heat the olive oil. Add the chopped onion and cook until soft and translucent. Add the spices (ginger, turmeric, cinnamon, paprika) and cook for another minute until fragrant.
Moroccan Harira Soup
- Total time - 1 hour 30 minutes
- Preparation - 15 minutes
- Cooking time - 1 hour 15 minutes
- Servings: 6
- Country: Morocco
Harira is the heart of Moroccan cuisine. It is prepared for special occasions and is an integral part of celebrations. This version is vegetarian but is just as rich in flavor thanks to the blend of spices and herbs that make it so unique.
The secret to a true Harira is slow cooking and thickening the soup with a mixture called 'tadouira,' a paste of flour and water that gives it a creamy consistency and unites all the flavors.
Ingredients
Main ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 400 g chickpeas, cooked or canned
- 100 g lentils, cooked
- 400 g canned crushed tomatoes
- 1.5 liters vegetable broth
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 0.5 teaspoon cinnamon
- 1 teaspoon ground sweet paprika
- 0.5 cup fresh cilantro and parsley, chopped
For the thickening (Tadouira)
- 2 tablespoons all-purpose flour
- 0.25 cup water
Instructions
Step 1: Prepare the base
Step 2: Cook the soup
Add the cooked chickpeas, cooked lentils, crushed tomatoes, and vegetable broth to the pot. Stir well and bring to a boil. Then reduce the heat, cover, and let it simmer for about 45-60 minutes to let the flavors meld.
Step 3: Thicken (Tadouira)
In a small bowl, thoroughly mix the flour with water to create a smooth paste without lumps. Slowly pour this mixture into the soup while stirring constantly. Increase the heat and cook until the soup begins to thicken, about 5-10 minutes. Stir regularly to prevent lumps.
Step 4: Finish and serve
Just before serving, add the chopped cilantro and parsley to the soup. Stir and serve immediately, ideally with a piece of bread and a slice of lemon.