Traditional Moroccan Harira
Moroccan harira is much more than a soup: it's the soul of Ramadan and winter evenings in Morocco. Imagine warming your hands around a steaming bowl, perfumed with ginger, turmeric, and cinnamon. Each spoonful is a journey to the souks of Marrakech, where spices blend with sweet tomatoes and legumes. For an authentic recipe, make sure to balance the spices well – turmeric and ginger are essential, but a touch of cinnamon makes all the difference. Don't hesitate to add a squeeze of lemon when serving: it awakens the flavors and balances the richness of the chickpeas and lentils. It's a comforting, simple, and wonderfully generous soup!
Ingredients
- Fresh tomatoes500 g
- Cooked chickpeas200 g
- Red lentils100 g
- Onion1 large
- Tomato paste2 tablespoons
- Rice vermicelli50 g
- Fresh parsley1 bunch
- Fresh cilantro1 bunch
- Ground ginger1 teaspoon
- Turmeric1 teaspoon
- Ground cinnamon1/2 teaspoon
- Saltto taste
- Black pepperto taste
- Olive oil3 tablespoons
- Lemon1 slice per bowl
Instructions
- 1
In a large pot, sauté the chopped onion in olive oil until translucent.
- 2
Add crushed tomatoes, tomato paste, chickpeas, red lentils, chopped parsley and cilantro, ginger, turmeric, cinnamon, salt, and pepper. Cover with water (about 1.5 liters) and bring to a boil.
- 3
Reduce heat and simmer covered for 30 minutes, stirring occasionally.
- 4
Add the rice vermicelli and cook for another 5-7 minutes until tender.
- 5
Taste and adjust seasoning. Serve hot in bowls with a lemon slice and a sprinkle of fresh cilantro.
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