Robert Carriers Moroccan Harira Recipes

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MOROCCAN HARIRA



Moroccan harira image

This is a healthy vegetarian version of the classic Moroccan soup with plenty of cumin, turmeric and cinnamon, each offering different health benefits, plus it's low in fat and calories too

Provided by Good Food team

Time 55m

Number Of Ingredients 15

1-2 tbsp rapeseed oil
2 large onions , finely chopped
4 garlic cloves , chopped
2 tsp turmeric
2 tsp cumin
½ tsp cinnamon
2 red chillies , deseeded and sliced
500g carton passata
1.7l reduced-salt vegetable bouillon
175dried green lentils
2 carrots , chopped into small pieces
1 sweet potato , peeled and diced
5 celery sticks , chopped into small pieces
⅔ small pack coriander , few sprigs reserved, the rest chopped
1 lemon , cut into 4 wedges, to serve

Steps:

  • Heat the oil in a large non-stick sauté pan over a medium heat and fry the onions and garlic until starting to soften. Tip in the spices and chilli, stir briefly, then pour in the passata and stock. Add the lentils, carrots, sweet potato and celery, and bring to the boil.
  • Cover the pan and leave to simmer for 30 mins, then cook uncovered for a further 5-10 mins until the vegetables and lentils are tender. Stir in the chopped coriander and serve in bowls with lemon wedges for squeezing over, and the reserved coriander sprinkled over.

Nutrition Facts : Calories 335 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 21 grams sugar, Fiber 13 grams fiber, Protein 16 grams protein, Sodium 0.2 milligram of sodium

HARIRA



Harira image

Make a warming bowl of harira, the Moroccan soup full of pulses, tomato, beef and spices. It's hearty, satisfying and full of flavour - perfect for cold days

Provided by Nargisse Benkabbou

Categories     Dinner, Lunch, Starter

Time 1h50m

Number Of Ingredients 15

1 tbsp olive oil
300g braising beef or boneless beef, trimmed of excess fat, cut into 3cm pieces
1 small onion, finely chopped
1 tsp ground turmeric
½ tsp ground black pepper
¼ tsp ground ginger
1 tbsp chopped fresh parsley
1 tbsp tomato purée
pinch of saffron
70g dried chickpeas, soaked overnight and drained (or 140g canned chickpeas, drained)
6 large tomatoes, grated or blitzed in a food processor
100g celery (2 stalks), finely chopped
80g dried green lentils
3 tbsp cornflour or plain flour
2 tbsp chopped fresh coriander and lemon wedges, to serve

Steps:

  • Heat the olive oil in a large flameproof casserole over a medium heat. Add the meat, onion and spices with 1½ tsp salt. Leave for 5-10 mins to lightly brown the meat, stirring occasionally. Add the rest of the ingredients except the lentils, cornflour, coriander and lemon wedges. Add 1 litre of boiling water, bring to the boil, cover with a lid and reduce the heat to low. Leave to simmer for 1 hr.
  • Add the lentils to the casserole, cover with a lid and cook for a further 20 mins. When the chickpeas, meat and lentils are cooked, mix the cornflour in a small bowl with 3 tbsp water, and stir until smooth. Stir the cornflour mixture into the casserole. Simmer for 5 mins until the harira thickens and takes on a velvety texture.
  • Scatter over the coriander, then serve hot with lemon wedges on the side for squeezing over.

Nutrition Facts : Calories 224 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 17 grams protein, Sodium 1.3 milligram of sodium

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