Delicious Moroccan Harira Soup with Vermicelli and Chickpeas

Delicious Moroccan Harira Soup with Vermicelli and Chickpeas

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Introduction:

Indulge in the tantalizing flavors of Morocco with our exquisite Harira Soup, a culinary masterpiece that combines tantalizing spices, tender chickpeas, and delicate vermicelli. This authentic dish embodies the vibrant essence of Moroccan cuisine, offering a heartwarming and satisfying experience with every spoonful.

Ingredients:

• 1 cup dried chickpeas, picked over and rinsed (or 2 cans of chickpeas, drained and rinsed)
• 1/2 cup brown lentils, rinsed
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 3 large cloves of garlic, minced
• 1/2 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup chopped fresh coriander leaves
• 1/2 cup chopped fresh parsley leaves
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup plain yogurt

Steps:

1. Place the chickpeas and lentils in a large pot with 4 cups of water. Bring to a boil, then cover and reduce heat to low. Simmer for about 45 minutes to 1 hour, or until the chickpeas and lentils are tender.

2. While the chickpeas and lentils are cooking, prepare the vegetables. Chop the onion, mince the garlic, and chop the fresh coriander and parsley.

3. Once the chickpeas and lentils are tender, use an immersion blender to blend the soup until smooth. Alternatively, you can pour the soup into a blender and blend until smooth, then pour it back into the pot.

4. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes, or until softened. Add the garlic and cook for 1 minute more.

5. Stir in the cumin, ginger, turmeric, cinnamon, salt, and black pepper. Cook for 1 minute, or until fragrant.

6. Add the onion mixture to the pot with the blended soup. Bring to a simmer over medium heat.

7. Stir in the chopped fresh coriander and parsley. Serve hot, with plain yogurt and freshly squeezed lemon juice to taste.

Tips:

• For a richer flavor, you can add a few pieces of chicken or lamb to the soup.

• If you don't have an immersion blender, you can pour the soup into a blender and blend until smooth, then pour it back into the pot.

• Serve the soup with a side of crusty bread or pita bread to soak up the delicious broth.

FAQs:

• What is the difference between lentils and chickpeas? Lentils are smaller and have a more earthy flavor than chickpeas. They also cook more quickly.

• Can I use canned chickpeas and lentils? Yes, you can use canned chickpeas and lentils for this recipe. Just be sure to rinse them well before adding them to the soup.

• Can I make this soup ahead of time? Yes, you can make this soup ahead of time and reheat it when you're ready to serve. It will keep in the refrigerator for up to 3 days.