This traditional soup is eaten to break the fast during the month of Ramadan. This is a vegetarian version of Harira Soup, but those who like meat can add lamb, chicken or beef. In Morocco Harira Soup is served with a bowl of fresh dates, and although this may seem unusual, the combination is delicious.

 

INGRIDIENTS 

 

200g (7oz) Chickpeas                                                     1 tablespoon ground cumin

½ cup (125ml/4floz) olive oil                                      salt and pepper to taste

1 tablespoon chopped fresh ginger                           2 cups (500ml/16floz) water

4 garlic cloves, crushed                                                 5 tablespoons plain (all purpose) flour

2 onions, diced                                                                  juice of 1 lemon

2 bay leaves                                                                        2 x 400g (14oz) cans crushed tomatoes

2 sticks celery, chopped                                                1 bunch flat leaf parsley, chopped

1L (32fl oz) vegetable stock                                          1 bunch coriander (cilantro), chopped

200g (7oz) dried brown lentils                                   150g (5oz) vermicelli pasta, broken up

Pinch saffron threads                                                     extra coriander (cilantro), to garnish

1 tablespoon saffron colouring                                   croutons or hot crusty bread, to serve

1-tablespoon sweet paprika                                          fresh dates, to serve

½ red chilli, finely chopped            

 

 

METHOD 

Soak the chickpeas in a large bowl of water overnight. Heat the olive oil in a large pot, and fry the ginger, garlic onions bay leaves and celery until the onion softens. Add 2 cups of the stock and the chickpeas, and bring to the boil. Reduce the heat slightly and simmer for 20 minutes.

 

Add the lentils, saffron threads and colouring, sweet paprika, chilli, cumin, salt and pepper. Cover with remaining stock, bring to the boil and simmer for a further 5 minutes.

 

In a glass or stainless steel bowl, gradually mix the water into the flour. Add the lemon juice and tomatoes. Place the bowl over the steaming pot, stirring constantly until the mixture thickens. Add the parsley and coriander to the bowl, then add the mixture to the soup, stirring constantly. Simmer for 30 minutes, stirring occasionally.

Add vermicelli and simmer for a further 5 minutes. Garnish with coriander and serve with croutons or hot crusty bread. Serve dates on the side.

 

 

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