Harira
Harira, a traditional Moroccan soup eaten before many meals (but so good that it’s a staple snack). During the summer my grandmother, Moey, would visit us from Morocco.
During those quarter-year visits, she would spend every afternoon preparing this soup. Why do you ask? Well, when asked, my mother would request this soup every single day for dinner…even in the summer. So yes, it is THAT good!
Seeing Moey craft this bowl of comfort every day after school warmed my soul. It definitely is one of the pivotal moments that made me fall further in love with cooking (and cooking for others)
I’m sharing this recipe because it’s delicious, but also because it means so much to me. I think cooking is the most heartfelt way to express love and compassion for others. With that being said, I hope you give this a try, share it with a loved one, and dive in!
Harira
INGREDIENTS
{Tomato slurry}
1 (14oz) can diced tomatoes
1/2 large white onion, diced
{Soup}
2 tbsp ghee or olive oil
“tomato slurry”
1 (14oz) can of chickpeas (with the juice aka aquafaba)
2 tbsp cilantro, chopped
2 tbsp parsley, chopped
2 cups of water
1/2 tbsp sea salt
1 tsp pepper
1/2 tsp cinnamon
1 tsp ground ginger
1/4 tsp turmeric
1/2 tsp saffron
1 cup dry red lentils
2 tbsp tomato paste mixed with 2 1/2 cups of water
flour slurry (1/2 cup of flour mixed with 1 cup water)
DIRECTIONS
In a food processor, blend the can of diced tomatoes and white onion until a slurry consistency comes to fruition; set aside
Heat the ghee or olive oil over medium heat. Add your spices and toast them for about 30 seconds.
Stir in the tomato slurry, chickpeas, dry lentils cilantro, parsley, and 2 cups of water; let simmer, covered, for 20 mins or until the lentils are cooked through. Stir every 5 minutes.
Stir in the tomato paste mixture and saffron; let simmer for 5 minutes.
Stir in flour slurry to thicken (if soup becomes too thick, you can thin it out with water, 1/4 cup at a time)
Serve with spicy harissa, fresh lemon, and cracked pepper
Dive in!