Harira – Moroccan soup

Delicious hearty and healthy Moroccan soup, one of our favourites. This recipe is based on a recipe my friend gave me. I had eaten versions of this soup before and never liked it until I tasted her soup. Now I make this at home and I have adapted it slightly to my own taste, feel free to do the same.

Ingredients:
4 tbsp olive oil
2 onions finely chopped
half a hand of chickpeas
100 gr beef, chopped into tiny pieces
2 celery stems
¼ tsp ground ginger
half of cinnamon stick
1 tsp ground paprika
2 tsp ground tabil spice mix
1 tsp cumin
1 tsp tsp turmeric (or a couple of saffron threads)
salt and freshly ground pepper
2 tbsp tomato paste
½ lentils
2 tomatoes chopped
½ packet tomato soup
1 liter water
¼ cup of rice (or vermicelli)
fresh coriander & parsley
1 lemon

Method:
In a large pan, heat the oil and add the finely chopped onion to sweat off. Add the beef pieces and brown off the meat.
At this point add the chick peas, ginger and cinnamon stick and chopped celery, cook for 5 minutes on a medium high.

Next is to add the paprika, tabil mix and salt and freshly ground pepper. Stir in the tomato paste and let it cook for a couple of minutes, this will make it less bitter. Add water and bring to the boil, turn to a medium heat and cook for at least 40 minutes.

Stir in the packet of soup and add turmeric, tomatoes, lentils and rice. If the consistency of the soup is too thick add additional water. Cook on a medium heat until rice and lentils are soft. Five minutes before serving add the finely chopped coriander and parsley.

Serve this sumptious soup in deep bowls while it is still pipig hot. Cut the lemon into wedges for , this will so that the everyone itself can bring soup on taste. Possibly this soup can be served as a head Court with bread & a green salad, absolutely delicious!