Moroccan cuisine

Medium

Harira Soup | Moroccan Tomato Soup with Chickpeas

Name: Harira Soup | Moroccan Tomato Soup with Chickpeas
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 【 Soup 】; 1 tbsp. Olive oil; 1 lb. Ground beef; 2 ea. Carrots, minced; 1 ea. Brown onion, minced; 3 ea. Celery stalks, minced; 2 ea. Leeks, minced (white only); 5 ea. Garlic, minced; 14 oz. Tomato, canned chopped; 1/2 cup Lentils; 1 cup Garbanzo, soaked overnight or canned; 4 cup Chicken stock; 1 pinch Salt; 1 pinch Pepper; 1/2 bu. Parsley chopped; 2 oz. Lemon juice; 【 Seasoning 】; 1 tsp. Cumin, ground; 1½ tsp. Ground coriander; 1 tsp. Turmeric; 2 ea. Bay leave; 4 ea. Thyme; 【 Soup topping 】; 1 bu. Cilantro, chopped; 2 ea. Radishes, sliced; 1 ea. Fresno chili, sliced; 1/4 ea. Red onion, sliced; 1/2 tsp. Lemon juice; 1 tsp. Salt; 1 tsp. Pepper

Chef Rigo Salas

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Harira Soup | Moroccan Tomato Soup with Chickpeas

5 stars rating if you like it!

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Beef harira is a tasty Moroccan-style chickpea soup. A very satisfying aroma comes from the fresh herbs and spices. A comforting authentic soup with tremendous flavor and healthy too. Note: Often when it’s time to break the Ramadan fast, this soup will be eaten but will omit the meat and replace it with lentils and vegetable stock.

Recipe

PRE TIME: 20 min

COOKING TIME: 40 min

TOTAL TIME: 1 hr

4 SERVING

Ingredients:

【 Soup 】
1 tbsp. Olive oil
1 lb. Ground beef
2 ea. Carrots, minced
1 ea. Brown onion, minced
3 ea. Celery stalks, minced
2 ea. Leeks, minced (white only)
5 ea. Garlic, minced
14 oz. Tomato, canned chopped
1/2 cup Lentils
1 cup Garbanzo, soaked overnight or canned
4 cup Chicken stock
1 pinch Salt
1 pinch Pepper
1/2 bu. Parsley chopped
2 oz. Lemon juice
【 Seasoning 】
1 tsp. Cumin, ground
1½ tsp. Ground coriander
1 tsp. Turmeric
2 ea. Bay leave
4 ea. Thyme
【 Soup topping 】
1 bu. Cilantro, chopped
2 ea. Radishes, sliced
1 ea. Fresno chili, sliced
1/4 ea. Red onion, sliced
1/2 tsp. Lemon juice
1 tsp. Salt
1 tsp. Pepper

Directions:

Step 1

In a large pot, sear the ground beef with 1tbsp olive oil (season with salt and pepper).

Step 2

Once the meat is browned and broken down, add the carrots, onions, celery, leeks, and garlic allowing the veggies to sweat and become translucent.

Step 3

Add the ground cumin, coriander, turmeric, thyme, and bay leaves (cooking 3minutes longer).

Step 4

Deglaze the pot with the canned tomatoes, then add the lentils and garbanzo beans. Add the chicken stock cook for 20 minutes or until lentils are cooked. off the heat mix in the lemon juice and chopped parsley.

Step 5

In a small bowl mix the sliced radishes, red onion, cilantro, and Fresno chilies (season). use to top the soup.

Step 6

Enjoy!