Saturday, 21 January 2017

Moroccan harira soup.

Moroccan Chickpea & Lentil Soup.

Serves 4–6
1-2 tbsp rapeseed oil
1 large onion, chopped
2 celery stalks, finely chopped
1 carrot, peeled and chopped into 1cm pieces
2 fresh red chillies, deseeded and finely chopped
4 garlic cloves, peeled and crushed
1 tbsp cumin seeds
2 tsp ground turmeric
2 tsp smoked paprika
2 tsp ground cinnamon
2cm piece of fresh ginger, peeled and finely grated
A good pinch of saffron fronds (optional)
3 bay leaves

450g lamb, cut into 1cm pieces (optional)
3 tbsp tomato purée
1.2 litres chicken or vegetable stock
2 x 400g cans chopped tomatoes
400g can chickpeas, drained and rinsed
150g brown lentil
two handfuls of chopped coriander

Heat oil in large pot over medium heat.
Add onion, celery, carrot, red chillies, garlic cloves.
Saute 5 minutes or until onion is soft.

Stir in all Spices and bay leaves - saute 5 minutes.
Stir in tomatoes and tomato purée - saute 5 minutes more.

Stir in meat and stock bring to a boil and reduce heat to low and simmer 1.5 hour.

Stir chickpeas, lentils and simmer 30 min more or until lentils are tender, stirring occassionally.
Add salt and pepper to taste if you prefer it spicier.
Stir in the chopped coriander and serve in bowls.
This soup tastes even better the next day as the flavors have had time to deepen.

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