Harira

• gesamtzeit: 25 minutes

Zutaten

This tomato-legume-based soup from Morocco is a staple, often being eaten during ramadan to break fast after the sun set.

Although this isn’t traditional, it’s my version of a soup that was passed down from my grandmother, to my dad, to me. Every sip reminds me of my grandma, moey, who would come to the US for 6 months at a time. The smell of harira engulfed our home every day because my mom practically begged for it, and who could say no to nourishment?dll say eo, making it feel like ot h

I’ve shared this for the past 3 years, and there’s not stopping me now! I just want y’all to be eating simple, filling, FLAVORFUL foods that’ll keep you fed the second the sun sets at 5 and serotonin levels drop

Here’s how to make it:

Tomato slurry}

1 (14oz) can diced tomatoes

1/2 large white onion, diced

Soup}

2 tbsp olive oil

tomato slurry”

1 can of chickpeas or white beans (juice included)

2 tbsp cilantro, chopped

2 tbsp parsley, chopped

2 cups of water

1/2 tbsp sea salt

1 tsp pepper

1/2 tsp cinnamon

1 tsp ground ginger

1/4 tsp turmeric

1/2 tsp saffron

1 cup dry red lentils, rinsed

2 tbsp tomato paste mixed with 2 cups of water

4oz vermicelli noodles, broken into 3inch pieces

flour slurry (1/4 cup of flour mixed with 1 cup water)

Juice of 1 lemon

Anweisungen

In a food processor, puree the tomatoes and white onion until a slurry consistency comes to fruition; set aside

Heat the olive oil over medium heat. Add your spices and toast them for about 30 seconds.

Stir in the tomato slurry, chickpeas, dry lentils, cilantro, parsley, salt, and 2 cups of water; let simmer for 20 mins or until the lentils are cooked through. Stir every 5 minutes.

“Bloom” saffron threads in 1/2 cup of hot water.

Stir in the vermicelli, tomato paste mixture and saffron water; let simmer for 5 minutes.

Stir in flour slurry to thicken the soup. Add lemon juice. Taste and adjust seasoning.

Serve with spicy harissa, fresh lemon, and cracked pepper

Dive in!