Harira Soup

One of the most famous soups outside Morocco, at least here in the Netherlands. I had also to make it, since is a soup a truly enjoy.

This recipe yields 10 portions.

Ingredients:

150 gr. Dried Chickpeas

2 Large Onions

3 garlic cloves (mashed)

Piece of fresh ginger (about 5 cm)

1 bunch coriander and/or parsley

1 bunch of celery leaves

olive oil

1 can chopped tomatoes

300 g chicken or meat (in pieces)

150 g brown lentils

2 tablespoons ras el hanout

1 cinnamon stick

1 tablespoon cumin powder

Salt & Pepper

3 tablespoons of flour

Directions:

Soak the chickpeas overnight in plenty of cold water.
Peel and coarsely chop the onion and garlic. Peel and slice the ginger. Roughly chop the coriander and parsley and celery.
Put a dash of oil in a soup pan, add onion, garlic, ginger, green herbs. Then add the tomatoes and a Lr. of water and once boiled, puree with a hand blender.
Add the chicken or meat, chickpeas, lentils, ras el hanout, cinnamon stick, and cumin and bring to the boil. Let the harira cook on a moderately high heat for about 45 minutes. Season with salt, pepper and, if desired, extra cumin and/or cinnamon.
Make a tadouira: stir 3 tablespoons of flour with 9 tablespoons of water to a smooth paste. Whisk the harira while stirring until it is slightly thickened and velvety. Do not boil again.

Enjoy!