Moroccan Harira Soup Recipe | Episode 363

09:48

SERVINGS: 5
PREP TIME: 15 MINUTES
COOK TIME: 50 MINUTES
TOTAL TIME: 65 MINUTES







Ingredients
  • 5 tomatoes, peeled and halved
  • 1 large onion, peeled and halved
  • 5 celery sprigs
  • 5 coriander sprigs
  • 5 parsley sprigs
  • 2 tbsp olive oil
  • 2 tsp tomato paste
  • salt
  • 1 tsp Ras El Hanout
  • 1/4 tsp saffron powder
  • 1/4 tsp turmeric
  • 1/3 tsp black pepper
  • 1/2 tsp paprika powder
  • 1/2 tsp coriander
  • 1/4 tsp cumin
  • 300 ml beef stock or vegetable stock
  • 1500 ml water
  • 300 g canned chickpeas
  • 50 g vermicelli


Instructions

1. In a food processor, blend the tomatoes, onion, celery. coriander and parsley until smooth. 

2. Heat the oil in a medium pot. Fry the tomato mixture for about 3-4 minutes. Add the salt. Stir in the tomato paste and spices. Saute for another 3-4 minutes.

3. Pour in the beef stock and water. Bring to the boil over medium heat. 

4. Cover the pan and leave to simmer for 30 minutes. Add the chickpeas and vermicelli.
Then cook uncovered for a further 10 minutes.












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