Cooking With Alia cooking video: Moroccan Tomato-Chickpea-Lentil Harira Soup
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Official cooking video · Cooking With Alia · YOUTUBEMoroccan Tomato-Chickpea-Lentil Harira Soup
Six portions of meat-free Moroccan harira: tomato, chickpeas, lentils, cilantro, parsley and fine vermicelli in a thick soup.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Rinse 95g dry lentils, soak in cold water 1 hour and drain. Rinse and drain 240g canned chickpeas.
- 02
Peel and grate two tomatoes and finely chop the onion, celery, cilantro and parsley.
- 03
Add tomatoes, onion, celery, cilantro, parsley, 28g butter, salt, pepper, ginger, soaked lentils and 2L water to a large pot.
- 04
Bring to a boil, reduce to medium, cover and simmer 45 minutes, stirring occasionally until lentils are tender.
- 05
Add 240g drained chickpeas and 2 tbsp tomato paste, and stir.
- 06
Whisk 40g flour with 120ml cold water, then slowly stir into simmering soup to thicken.
- 07
Add 35g vermicelli and simmer 10 more minutes until both pasta and flour slurry cook through; divide into six bowls.
Before you cook
Butter contains milk; flour and vermicelli contain wheat. Check labels and fully cook the lentils and flour slurry. Refrigerate soup in shallow containers within two hours, consume in 3–4 days and reheat to 74°C.
Allergens: milk (butter), wheat (flour and vermicelli)
Image & source credits
These illustrations stand in for food photos.
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