HARIRA

Harira image

Make a warming bowl of harira, the Moroccan soup full of pulses, tomato, beef and spices. It's hearty, satisfying and full of flavour - perfect for cold days

Provided by Nargisse Benkabbou

Time 1h50m

Number Of Ingredients 15

Ingredients

1 tbsp olive oil
300g braising beef or boneless beef, trimmed of excess fat, cut into 3cm pieces
1 small onion, finely chopped
1 tsp ground turmeric
½ tsp ground black pepper
¼ tsp ground ginger
1 tbsp chopped fresh parsley
1 tbsp tomato purée
pinch of saffron
70g dried chickpeas, soaked overnight and drained (or 140g canned chickpeas, drained)
6 large tomatoes, grated or blitzed in a food processor
100g celery (2 stalks), finely chopped
80g dried green lentils
3 tbsp cornflour or plain flour
2 tbsp chopped fresh coriander and lemon wedges, to serve

Steps:

Heat the olive oil in a large flameproof casserole over a medium heat. Add the meat, onion and spices with 1½ tsp salt. Leave for 5-10 mins to lightly brown the meat, stirring occasionally. Add the rest of the ingredients except the lentils, cornflour, coriander and lemon wedges. Add 1 litre of boiling water, bring to the boil, cover with a lid and reduce the heat to low. Leave to simmer for 1 hr.
Add the lentils to the casserole, cover with a lid and cook for a further 20 mins. When the chickpeas, meat and lentils are cooked, mix the cornflour in a small bowl with 3 tbsp water, and stir until smooth. Stir the cornflour mixture into the casserole. Simmer for 5 mins until the harira thickens and takes on a velvety texture.
Scatter over the coriander, then serve hot with lemon wedges on the side for squeezing over.

Nutrition Facts : Calories 224 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 17 grams protein, Sodium 1.3 milligram of sodium

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