HARIRA

HARIRA

INGREDIENTS

4 tbls Olive oil
220 gm Brown Onion, diced
3 stalks Celery, diced
300gm Carrots, peeled and cut in rounds
1/2 tsp gnd Turmeric
1 tsp gnd cumin
1/2 to 1 teaspoon SHASHEMANE MOROCCAN HARISSA SAUCE
1/3 tsp Salt flakes
1 bunch Parsley, chopped & divided
1 bunch Coriander, chopped & divided
425 gm crushed Tomatoes
1.75 L Massel vegetable stock
420 gm cooked chickpeas
370 gm Red lentils
1 tsp black Pepper
2 tbls plain flour
1 Egg
2 Lemons Juiced

METHOD

1. Heat the oil in a large pan over medium heat and sauté Onion, Celery and Carrots until the onion turns translucent, 8 mins. Add Turmeric, Cumin, SHASHEMANE MOROCCAN HARISSA SAUCE, 1 tsp of Salt, ½ the Parsley and Coriander, 1 cup Tomatoes, and the stock , bring to a boil , add Chickpeas to the pot. Simmer uncovered for 25 mins, add the red lentils, 1 tsp of salt and 1 tsp pepper simmer until the Chickpeas and lentils are cooked, 20 mins .
2. Whisk the Flour, Egg, and Lemon juice into 470 ml of water. Stir into the soup. Simmer the soup 5 mins more and serve, sprinkled with the remaining Coriander and Parsley.
3. Don’t forget to have some extra SHASHEMANE MOROCCAN HARISSA SAUCE handy on the side.