Harira: Morrocan Soup

The day before preparing your homemade Harira, soak your chickpeas in a large volume of water.

Mix the flour with 150ml of water using a whisk or a mixer. There should be no lumps in the mixture. If you have any, pass the Tadouira through a fine sieve. Set aside.

Peel and chop your onions. Chop your parsley and coriander bouquet. Peel the chickpeas that have been soaked in water and cut your meat into small pieces.

In a large saucepan or pot, heat a little oil and add the onions and chickpeas. Then add the meat pieces, parsley and half of your coriander bouquet. Add half the tomato paste and the lentils (optional). Let the mixture colour over medium heat.

In the meantime, peel your tomatoes and blend them into a nice tomato coulis. You can cook them in boiling water for about 5 minutes so that the tomato skins come off naturally. Then add the tomato coulis to the pan.

Add salt, pepper, ginger, turmeric and cinnamon. Mix well and fry your Harira for about ten minutes on low heat.

After 10 minutes, add 1.5L of water and cook your Harira over medium heat for about 1 hour, covered, until the chickpeas are cooked through and tender.

After 1 hour of cooking over medium heat, pour the Tadouira (the mixture of water and flour) into your Harira, stirring constantly. Keep stirring until the Harira starts to boil again.

Then add the vermicelli (or round rice, depending on what you choose). You can also use thin spaghetti (3 gauge) for this recipe.
Simmer over medium heat until the vermicelli is cooked and the scum from the Tadouira has disappeared from the surface of your Moroccan soup.

Add the remaining cilantro and simmer for about 10 minutes, still on medium heat. Remove your Harira from the heat!

You've made an authentic homemade Moroccan Harira! Serve it hot with a slice of lemon and a good homemade bread. You can also accompany it with dates. It is an ideal soup for Ramadan!
Have a good appetite :)