Recipe by Chef | MOROCCAN HARIRA SOUP by Chef Naeem Pathan | D Y Patil University

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.

In a heavy bottom pan, add some oil and a few pieces of cinnamon stick.

Add fine chopped onions and fine chopped garlic to the pan.

Add half a spoon of coriander seed powder, half a spoon of cumin seed powder, and half a spoon of moroccan spice mix.

Add half a spoon of salt and sauté the spices until fragrant.

Once the spices are nicely sautéed, add fine chopped tomatoes to the pan.

After the tomatoes are sautéed, add half a cup of tomato puree and cook it well.

Once the tomato puree is nicely cooked, add 1 teaspoon of harissa paste and sauté it very well.

Add 1 cup of boiled chickpeas to the mixture.

Pour in 2 cups of vegetable stock or chicken stock.

Add half a cup of fine chopped coriander leaves, reserving some for later.

Cover the pan with a lid and cook for at least 20 to 25 minutes on low heat, stirring occasionally.

After simmering, check the seasoning and add more salt if needed.

Mix 1 teaspoon of flour in some water and add it to the soup to thicken it.

Cook for another 10 minutes to allow the soup to thicken.

Before serving, add the juice of 1 lemon to the mixture and stir well.

Garnish the soup with almond flakes, fresh mint leaves, and roughly cut coriander leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens