How to make Moroccan Harira - A warmly spiced and filling Chickpea and Lentil soup

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are often cheaper and provide similar texture.

lentils

🥗Healthier: split peas

💰Cheaper: dried beans

Dried beans are a cost-effective protein alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while maintaining cooking properties.

Soak 75 grams of dried chickpeas in water overnight or for about 12 hours.

If using canned chickpeas, prepare 190 grams.

Wash 75 grams of green lentils under the tap and set aside.

Chop 1 medium brown onion into a medium dice.

Chop 1/4 cup of celery leaves and about 1/3 cup of mixed celery leaves and stalks finely.

Chop 1/4 cup of parsley and 1/4 cup of coriander finely.

Cut 250 grams of lamb into small cubes, about 1 cm in size.

In a pot on high heat, melt 1 tablespoon of butter and add the lamb, browning it for about 4 minutes.

Reduce heat to medium and add the diced onion, sautéing for about 3 minutes until translucent.

Deglaze the pot with a small amount of water to dissolve brown bits.

Add 200 grams of canned diced tomatoes, the washed lentils, soaked chickpeas, chopped celery, 2 small pieces of cinnamon bark (or 1/2 teaspoon ground cinnamon), 3/4 teaspoon ginger powder, 1/2 teaspoon black pepper, and 2 teaspoons salt.

Pour in 1.5 liters of water and bring to a boil.

Once boiling, reduce heat to medium and cover, simmering for 45 minutes.

Check for doneness of chickpeas and lentils; they should be soft.

Add 70 grams of tomato paste and stir until dissolved.

Prepare a slurry with 25 grams of all-purpose flour and 1/4 cup of water, mixing until smooth.

Pour the slurry into the pot and mix immediately to thicken the soup, cooking for about 2 minutes.

Add 75 grams of vermicelli and stir in.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens