Moroccan Hearty harira tomato soup

 

Moroccan Hearty harira tomato soup:

PREPARATION TIME: 30 MINUTES • COOKING TIME: 1¾ HOURS • SERVINGS: 8

Harira tomatot heregion soup is made with tomatoes, lentils and chickpeas, normally served to break the fast after Ramadan.

Ingredients

 

250 ml (1 cup) dried chickpeas

 

or 440 g can chickpeas, drained

 

60 ml (¼ cup) olive oil

 

500 g lamb shoulder, cut into 1,5 cm cubes

 

2 medium onions, finely chopped

 

2 celery sticks, chopped

 

2 cloves of garlic, crushed

 

15 ml (1 T) chopped fresh root ginger

 

2 litres (8 cups) vegetable stock

 

250 ml (1 cup) dried brown lentils

 

15 ml (1 T) paprika

 

½ small chilli, seeded and chopped or 1 ml chilli powder

 

15 ml (1 T) ground cumin

 

10 ml (2 t) ground coriander

 

salt and coarsely ground black pepper to taste 45 ml (3 T) fresh lemon juice

 

2 x 410 g cans chopped peeled tomatoes

 

about 50 g angel hair or vermicelli pasta (optional)

 

30 ml (2 T) chopped fresh flat-leaf parsley

Method

 

1.  If using dried chickpeas, soak it covered in water overnight.

 

2.  Heat the olive oil in a large, heavy-based frying pan and fry the lamb until golden brown in colour. Add the onions, celery, garlic and ginger and sauté for about 2 minutes until soft.

 

3.  Add half of the stock and simmer for about 1 hour until meat is almost tender. Add the remaining stock, drained chickpeas and lentils and bring to the boil. Reduce the heat slightly and simmer for 30 minutes.

 

 

4.  Add the paprika, chilli, cumin, seasoning, lemon juice and tomatoes. Simmer for a further 10 minutes.

 

5.  Add the pasta, if used and parsley. Simmer for about 10 minutes, stirring occasionally. Serve with dates, croutons or hot crusty bread.

Variation

Substitute the lamb shoulder with any other stewing meat or omit for a vegetarian alternative.