Harira (Soup for Ramadan)

Name: Harira (Soup for Ramadan)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 cup dried garbanzo beans; 0.5 cup dry lentils; 3 roma tomatoes; 1 cup fresh parsley; 1 cup fresh cilantro; 2 celery ribs; 1 small onion; 2 carrots; 1 tbsp canola oil; 1 large beef bouillon; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp ginger; 0.25 tsp turmeric; 0.25 tsp powdered saffron; 0.25 tsp cinnamon; 0.25 tsp garlic powder; 0.5 tsp smen; 3 tbsp tomato paste; 0.5 cup flour; 2 eggs; 0.5 cup vermicelli

Chickpeas, lentils and roma tomatoes come together in this Moroccan soup, fragrant with ginger and turmeric and simmered on the stove.

1 hr 5 min · Serves 8 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 45 min · 65 min total
Difficulty: medium

1
Place the presoaked chickpeas, lentils, & tomatoes into a large pressure cooker (around 6qt-8qt).
2
In a food processor, blend the cilantro & parsley into tiny pieces. Add to the cooker. Next dice the celery in the food processor & add it to the cooker. Repeat with the onion & carrots.
3
Pour enough water into the pressure cooker to cover the vegetables (about half full, depending on the size of the pressure cooker).
4
Add the oil, bouillon, spices, & smen to the pot & cover with the lid. Cook for 15 minutes, after it begins to hiss.
15 min
5
Meanwhile, mix the flour with 1 cup of warm water until it is smooth. Put a small pot of water on to boil.
6
Uncover, then stir in enough boiling water to bring pressure cooker nearly full. Next gently stir in the tomato paste along with the flour mixture.
7
Turn the heat on medium-low then simmer the soup, uncovered, for additional 15-20 minutes, stirring from time to time.
20 min
8
If using eggs and/or vermicelli, wait until 10 minutes before the soup is done then add them.
10 min