Harira Chickpea Lamb And Coriander Soup Food

HARIRA: MOROCCAN SOUP WITH CHICKPEAS & LENTILS

Steps:

• If you are going to cook the soup in the oven rather than in an Instant Pot (IP): You'll need a large casserole dish that can go on top of the stove and in the oven.Preheat the oven to 140C/120C fan/Gas ½
• In the casserole dish, or using the Saute function on the IP, heat the olive oil.
• Add all of the lamb to the hot oil, season with salt and pepper, stir, and cook until lightly browned all over.
• If you are using saffron: put it in a small bowl, cover with boiling water from a kettle and set aside.
• Stir in the onion, celery and garlic and continue cooking, stirring occasionally until the vegetables are starting to soften (5-8 min).
• Stir in all the spices and cook for 1 min.
• Stir in the tomatoes, the pomegranate molasses or other sweetener, plus 500ml of the stock, ½ tsp of salt and lots of black pepper.Bring to a simmer.
• If cooking the soup in the ovenPut a lid on the casserole dish and put in the preheated oven. Cook until the lamb is tender (approx 2 hours). Stir occasionally and add more stock if it looks dry.Remove from the oven and switch the oven off.If using an IPPress the Keep Warm/Cancel button, lock on the IP lid and make sure the lever is pointing to 'Sealing'. Press the Manual button then use the + / - buttons to set the time to 30 minutes.When the time has elapsed, switch off the IP and manually release the pressure by switching the lever to 'Venting'. Remove the lid.
• Stir in the cooked chickpeas and lentils, half the parsley and coriander, plus the broad beans if using.
• If you cooked the soup in the ovenPlace the casserole on top of the stove over low-medium heat and cook for 10 minutes with the lid off.If using an IPPress the saute function and cook for 10 minutes.
• Put the flour in a small bowl and mix in enough water or cold stock to form a smooth paste the consistency of double cream.
• Stir about half of the paste into the simmering soup, stirring well while it thickens (2-3 min).Add more of the paste until the soup is your preferred thickness.
• Add the broken vermicelli or spaghetti to the pot and cook until done (10-15 min). Add more stock or water as needed.
• Taste and add more seasoning, spices or sweetener if necessary.
• Stir in the remaining herbs and half the lemon juice.Taste, then add the rest of the lemon juice if liked.
• Serve in bowls, with more spices and herbs sprinkled over if liked and/or yogurt.

SLOW-COOKER MOROCCAN HARIRA SOUP

Steps:

• 1. Combine the lamb, onion, celery, turmeric, ginger, cinnamon, saffron with soaking liquid, stalks from the parsley and coriander, tomatoes, stock, 750ml water, chickpeas and lentils in the slow cooker. 2. Cook on low for 8 hours until the pulses and lamb are tender. 3. Season to taste with salt. Stir in the chopped parsley and coriander and serve with lemon wedges.

HARIRA SOUP

Steps:

• Put olive oil in a large heavy-bottomed soup pot over medium-high heat. Add onion and cook, stirring, until softened and lightly colored, 8 to 10 minutes. Stir in garlic, ginger, pepper, turmeric, cumin, cayenne, saffron and cinnamon. Cook for about 2 minutes more.
• Add tomato, celery leaves and cilantro and bring to a brisk simmer. Cook, stirring, about 5 minutes, until mixture thickens somewhat, then add 1 teaspoon salt, the brown lentils, red lentils and dried favas. Add 8 cups water. Bring to a boil, then reduce to a gentle simmer, covered with the lid ajar.
• Let soup simmer for 30 minutes, then taste broth and adjust salt. Cook for 1 hour more at a gentle simmer, until the legumes are soft and creamy. It may be necessary to add more liquid from time to time to keep soup from being too porridge-like. It should be on the thick side, but with a pourable consistency. (With every addition of water, taste and adjust for salt.)
• Just before serving, add pasta and let cook for 2 to 3 minutes. Ladle soup into small bowls and pass lemon wedges for squeezing.

MOROCCAN CHICKPEA, LAMB AND CORIANDER SOUP

Steps:

• 1. Put the chickpeas in a large bowl, cover with water and soak overnight. Drain and rinse under cold water and drain again. 2. Heat the oil in a large saucepan over high heat. Add the lamb and brown in batches for 2-3 minutes. Reduce the heat to medium, return all the lamb to the pan along with the onion and garlic and cook for 5 minutes. Add the cinnamon, turmeric, ginger, a pinch of salt and 1 teaspoon freshly ground black pepper and cook for a further 2 minutes. Add the chopped coriander, tomatoes, stock and 500 ml (17 fl oz/2 cups) water and bring to the boil over high heat. 3. Rinse the lentils under cold water and drain. Add the lentils and chickpeas to the pan, then reduce the heat and simmer, covered, for 1½ hours. Uncover and cook for a further 30 minutes, or until the lamb is tender and the soup is thick. Season to taste. Divide the soup among serving bowls and garnish with the coriander leaves. Serve with toasted Turkish bread.

MOROCCAN LAMB, CHICKPEA, AND LENTIL SOUP (HARIRA)

Steps:

• In a large (6+ quart) sauce pan, heat the olive oil. Add the onions, clery, and carrots, and cook until the onions soften and begin to turn golden.
• Add the garlic and cumin seeds and add the lamb. Cook until the lamb is broken up and lightly browned.
• Add the turmeric, paprika, cinnamon, sugar, bay leaves, and tomato paste.
• Add the stock and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 30 minutes.
• Add the tomatoes, chickpeas, and lentils. Cover, and cook for an additional 20 minutes.
• Remove the cover, and cook until the mixture is "stew-like," about 10 minutes more.
• Stir in the cilantro and parsley and season with salt and pepper to taste.
• Serve with lemon wedges and additional parsley and cilantro.

MOROCCAN HARIRA & CHICKEN SOUP

Steps:

• Heat half the oil in a frying pan, season the thighs and brown really well on both sides. Remove to a plate. Tip a mug of water into the pan and simmer, scraping up all the browned bits. Tip this liquid into a measuring jug for later.
• Put the remaining oil, the vegetables and coriander stalks in a big saucepan. Gently cook until the veg is softened - about 5 mins. Stir in the spices, turn up the heat, and cook for a few mins. Stir in the harissa, followed by the tomatoes, the chicken, stock cubes and lentils. Top up your jug of chickeny juices to 500ml with water, then add this, too. Bring to a simmer, cover and cook for 30 mins.
• Lift the chicken from the soup and shred finely using a couple of forks. Return to the soup with the lemon zest and juice, sugar, and season to taste. Ladle into bowls with a dollop of yogurt and the coriander leaves, and serve with toast, spread with hummus and drizzled with oil.

HARIRA

Steps:

• Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
• Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.
• About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.

HARIRA (BEEF AND CHICKPEA SOUP)

Steps:

• Brown beef in butter in a large, heavy saucepan. Add carrots, celery, onion, cinnamon, saffron or tumeric and cook until tender.
• Add broth and barley, cover and simmer over low heat 1 1/4 hours.
• Add chickpeas, tomatoes,parsley, oregano and lemon juice; cook 15 minutes or longer, stirring occasionally.

ROBERT CARRIER'S MOROCCAN HARIRA

Steps:

• Tip the chickpeas and lentils into a large saucepan or flameproof casserole. Add the lamb, onion, turmeric, cinnamon, ginger, saffron strands and paprika, then pour in 1.5 litres/21⁄2 pints water. Season.
• Bring to the boil, skimming all the froth from the surface as the water begins to bubble, then stir in half the butter. Turn down the heat and simmer the soup, covered, for 11⁄2 -2 hours until the chickpeas are tender, adding a little more water from time to time as necessary.
• Towards the end of the cooking time, prepare the rice. Bring 850ml/ 11⁄2 pints water to the boil in a saucepan, shower in the rice, the rest of the butter and salt to taste. Cook until the rice is very tender. Drain, reserving 3tbsp of the liquid.
• To finish, put the reserved rice liquid in a small saucepan. Stir in the coriander, parsley (hold a little back for a garnish if you like) and tomatoes, then simmer for 15 minutes, stirring from time to time. Add to the soup with the rice, and then taste for seasoning. Simmer for 5-10 minutes to thicken slightly. Serve hot, with a lemon quarter for each serving so guests can squeeze over lemon juice to taste.

BEST HARIRA (MOROCCAN CHICKPEA & LENTIL SOUP)

Steps:

• Heat the oil in a pot over medium high heat and brown the beef. Transfer the beef to a plate and set aside. (Leave the browned bits in the pot, those are going to give our harira tremendous flavor.)
• Add the onions and cook until soft and translucent and they turn golden, 6-8 minutes. Add the celery, garlic and ginger and cook for another two minutes. Add the tomatoes, tomato paste, spices preserved lemon and harissa (if using) and let the mixture simmer for a couple of minutes.
• Return the beef to the pot with the chickpeas and lentils. Add the broth, bring to a boil, cover and simmer over low heat for one hour. Add the rice, cover and continue to simmer for another 30 minutes.
• Stir in the olives, cilantro and parsley and simmer for another 5 minutes. Add salt and pepper to taste and more harissa if you prefer it spicier.
• Garnish with some chopped fresh cilantro and celery leaves. If you like, serve the harira with lemon wedges to squirt in some lemon juice. Harira is traditionally served with a side serving of dried dates.

CLASSIC MOROCCAN HARIRA: TOMATO, LENTIL, AND CHICKPEA SOUP

Steps:

• Gather the ingredients.
• Heat up the cooking oil in a 6-quart or larger pressure cooker. Add the meat.
• Cook for a few minutes, stirring to brown all sides.
• Add the pureed tomatoes, kosher salt, turmeric, parsley, cilantro, celery, pepper, cinnamon, ginger, onion, chickpeas, and smen (if using). Stir and add 3 cups of the water.
• Cover tightly and heat over high heat until pressure is achieved. Reduce the heat to medium and cook for 20 to 30 minutes. Remove from the heat and release the pressure.
• Add the lentils, tomato paste mixture, and the remaining 8 cups (2 quarts) of water. If at any point there's an oily surface forming on top of the soup, simply skim it off and discard. This can happen because of the meat's fat, if left on.
• Have the rice or vermicelli at hand, if using, but don't add yet.
• Cover the pot and heat the soup over high heat until pressure is achieved. Reduce the heat to medium and continue cooking. If adding rice, cook the soup on pressure for 30 minutes. Release the pressure and add the rice. Cover and cook with pressure for an additional 15 minutes. Taste for seasoning and add salt and pepper if desired. If using vermicelli, cook the soup on pressure for 45 minutes. Release the pressure, and add the vermicelli. Simmer the soup, uncovered, for 5 to 10 minutes or until the vermicelli is plump and cooked. Taste for seasoning and add salt and pepper if desired.
• While the soup is cooking, make a soup thickener by mixing together the flour and water.
• Mix well, but if the mixture is not smooth, pass it through a sieve to remove lumps.
• Bring the soup to a full simmer. Slowly, and in a thin stream, pour in 1/4 of the flour mixture. Stir constantly and keep the soup simmering so the flour doesn't stick to the bottom or cooks up in lumps.
• Add another 1/4 of the flour thickener. You will notice the soup beginning to thicken when you've used approximately half the flour mixture. The thickness of harira is up to you.
• Simmer the thickened soup, stirring occasionally, for 5 to 10 minutes to cook off the taste of the flour. Remove the soup from the heat, serve, and garnish with some chopped parsley. Enjoy.

HARIRA (CHICKPEA, LAMB AND CORIANDER SOUP)

Steps:

• Heat the oil in a large heavy-bottomed saucepan or stockpot. Add the onion and garlic and cook for 5 minutes, or until softened.
• Add the meat in batches, and cook over high heat until the meat is browned on all sides. Return all the meat to the pan.
• Add the spices and bay leaf to the pan and cook until fragrant. Add the tomato paste and cook for about 2 minutes, stirring constantly.
• Add the stock to the pan, stir well and bring to a boil.
• Add the chickpeas, tomato and chopped coriander to the pan. Stir, then bring to a boil. Reduce heat and simmer for 2 hours, or until the meat is tender. Stir occasionally. Season to taste with salt and pepper.
• Serve garnished with coriander leaves and small black olives.

HARIRA

Steps:

• In a heavy kettle (at least 5 quarts) simmer chicken in broth and water 17 to 20 minutes, or until chicken is just cooked through, and transfer chicken with a slotted spoon to a cutting board. Add to kettle tomatoes, saffron, onions, chick-peas, rice, and lentils and simmer, covered, 30 minutes, or until lentils are tender. Shred chicken, discarding skin and bones, and stir into soup with salt and pepper to taste. Soup may be prepared 4 days ahead (cool uncovered before chilling covered).
• In a bowl soak chick-peas in water to cover by 2 inches overnight or quick-soak (procedure follows) and drain.
• To Cook Dried Chickpeas:
• In a saucepan combine drained chick-peas and water to cover by 2 inches and simmer, covered partially, 1 to 1 1/2 hours, or until tender. Drain chick-peas.
• To make 2 cups cooked chick-peas begin with a scant cup dried.
• Just before serving, stir in coriander and parsley.
• To Quick-Soak Dried Beans
• Can be prepared in 45 minutes or less but requires additional unattended time.
• In a large saucepan combine dried beans, picked over and rinsed, with triple their volume of cold water. Bring the water to a boil and cook beans, uncovered, over moderate heat 2 minutes. Remove pan from heat and let beans soak 1 hour.

HARIRA - CHICKPEA, LAMB AND CORIANDER SOUP

Steps:

• Heat the oil in a large heavy-bottomed saucepan or dutch oven. Add the onion and garlic and cook for 5 minutes, or until softened. Add the meat in batches and cook over high heat until the meat is browned on all sides. Return all the meat to the pan.
• Add the spices and bay leaf to the pan and cook until fragrant - a minute or so. Add the tomato paste and cook for about 2 more minutes, stirring constantly. Add the stock, stir well, and bring to a boil.
• Add the chickpeas, tomatoes, and chopped cilantro to the pan. Stir, then bring back to a boil. Reduce heat and simmer for 2 hours, or until the meat is tender. Stir occasionally to avoid scorching. Season to taste.
• Serve garnished with cilantro leaves and small black olives. This is delicious when served with warm pita bread that's been drizzled with a little good olive oil.