Harira Beef And Chickpea Soup Recipes

HARIRA (MOROCCAN CHICKPEA SOUP)

Steps:

• Put the chickpeas, onion, olive oil, parsley, saffron and cinnamon into a large, heavy saucepan. Mix well, and heat for about 4 minutes, stirring constantly.
• Add the 5 pints of water, stir, bring to the boil, then reduce the heat, cover and simmer for about an hour, or until the chickpeas are cooked. Please note that chickpeas seem to vary wildly in their cooking times, so do keep an eye on it!
• Add the rice, return to the boil, then reduce the heat and simmer until the rice is cooked (10-15 minutes for the sort of rice I use).
• When the rice is just cooked, beat the flour and 6 fl oz water into a smooth paste and stir it into the soup.
• Continue cooking, stirring occasionally, for a further 15 minutes.
• Remove the soup from the heat, add the lemon juice, then season to taste with salt and pepper. If the soup is too thick for your liking, you can add more boiling water to thin it down a bit.
• Stir in the lightly beaten eggs, and allow to stand for a few minutes until the eggs are cooked. Serve hot.

HARIRA - CHICKPEA AND LENTIL SOUP

Steps:

• Chop 2 tbsp each of cilantro and parsley, set aside.
• Tie together the remainder of the parsley and cilantro bunches and place in large sauce pan. Add chicken stock and bring to boil. Reduce heat to low, cover and simmer for 15 minute Discard herb bundle.
• Add lentils, cover and simmer for 15 minute.
• Add chickpeas, tomatoes, onions, cinnamon, cumin, ginger, tumeric, and pepper, cover and simmer for 30 minute.
• Remove 3 cups of soup and blend with hand blender or food processor.
• Return to pot and heat through. Stir in lemon juice, oil and reserved herbs.
• Ladle soup into bowls and sprinkle with cinnamon and top of lemon slices and dates.

HARIRA (BEEF AND CHICKPEA SOUP)

Steps:

• Brown beef in butter in a large, heavy saucepan. Add carrots, celery, onion, cinnamon, saffron or tumeric and cook until tender.
• Add broth and barley, cover and simmer over low heat 1 1/4 hours.
• Add chickpeas, tomatoes,parsley, oregano and lemon juice; cook 15 minutes or longer, stirring occasionally.