SLOW-COOKER MOROCCAN HARIRA SOUP
This traditional soup is eaten throughout the year in Morocco, but even more so during the month of Ramadan to break the fast once the sun sets. It is typically made with lamb but chicken thighs or gravy beef could be used as an alternative, or it's just as good as a vegetarian meal.
Provided by Olivia Andrews
Categories Main-course
Time 2h
Yield SERVES 4-6
Number Of Ingredients 11
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.
SLOW COOKER MOROCCAN CHICKPEA SOUP (HARIRA)
A little taste of North African cuisine. This Moroccan chickpea soup seems all over the place with veggies, cinnamon and pasta but it all ties together beautifully, make it and see for yourself!
Provided by ron42
Time 5h
Yield 8
Number Of Ingredients 15
Steps:
- Soak chickpeas in water to cover by 2 inches 8 to 12 hours. Drain chickpeas and rinse well. Add to crock pot with onion and celery. Add turmeric, pepper, and cinnamon. Stir in tomatoes, half the cilantro, vegetable broth, and lentils. Cook for 8 to 10 hours. Stir in pasta and continue to cook on low until tender. Stir in parsley, remaining cilantro, and salt to taste.
HARIRA: MOROCCAN CHICKPEA STEW WITH CHICKEN AND LENTILS
Harira is traditionally served each night of Ramadan to break the fast.
Provided by Food Network
Categories main-dish
Time 10h25m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside.
- Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.
- Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.
- Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.
MEATLESS HARIRA (A MOROCCAN SOUP)
This recipe is adapted from the one found in Paula Wolfert's "Couscous and Other Good Foods From Morocco". It should be stated that traditionally, the soup is made with meat, usually lamb. However, my husband (who is Moroccan) doesn't like it with meat, and so I came up with a meatless version; the broth cube adds some "meaty" flavor. Also, garam masala is Indian, not Moroccan; however, it is close to the Moroccan spice "ras el hanout" and adds a good flavor to the soup. This soup is traditionally prepared during Ramadan, the Muslim month of fasting; however, it is good at any time, especially when cold weather arrives.
Provided by Nicole Isabella
Categories Lentil
Time 2h10m
Yield 1 large pot of soup
Number Of Ingredients 18
Steps:
- In a large soup pot, saute the onion, parsley, celery, pepper and turmeric in the butter for a few minutes, then add the cinnamon and other spices.
- Saute on very low heat for about 15 minutes or less, until the onions are soft and the spices are well-distributed.
- Wash the lentils.
- Puree the coriander leaves in a blender with a little water, or pound with a mortar and pestle.
- Add both to the pot, along with the crushed tomatoes (I also like to puree the tomatoes in the blender before I add them, to eliminate any large chunks that might remain).
- Cook for 15 minutes over low heat, and then add 1 1/2 quarts of water (about 7 cups).
- Add the soup cube.
- Cook on low/medium heat until the lentils are soft (I usually let the soup cook for about 2 hours to allow the flavors to blend).
- A few minutes before serving, add salt to the soup (you could also add some vermicelli or other small soup noodle at this point, but I personally don't; if you do, make sure to allow an extra few minutes for the noodles to cook).
- Add the flour and water mixture; mix well to prevent lumps from forming.
- Serve with lemon wedges on the side, to be squeezed over the soup.
ROBERT CARRIER'S MOROCCAN HARIRA
In Morocco this soup is served as an important part of the festivities of Ramadan: it's the traditional soup to break the fast
Provided by Good Food team
Categories Dinner, Soup
Time 2h45m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 381 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 38 grams carbohydrates, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 0.35 milligram of sodium
HARIRA (MOROCCAN CHICKPEA SOUP)
A lovely, nourishing soup from Morocco. There are many variations; this very tasty (and interesting one) comes from David Scott's "Middle Eastern Vegetarian Cookery". Posted in the hope of joing the North African and Middle Eastern Zaar Tag game :-) Please note that the "pint" I mention is a British pint of 20 fl oz.
Provided by Syrinx
Categories Moroccan
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Put the chickpeas, onion, olive oil, parsley, saffron and cinnamon into a large, heavy saucepan. Mix well, and heat for about 4 minutes, stirring constantly.
- Add the 5 pints of water, stir, bring to the boil, then reduce the heat, cover and simmer for about an hour, or until the chickpeas are cooked. Please note that chickpeas seem to vary wildly in their cooking times, so do keep an eye on it!
- Add the rice, return to the boil, then reduce the heat and simmer until the rice is cooked (10-15 minutes for the sort of rice I use).
- When the rice is just cooked, beat the flour and 6 fl oz water into a smooth paste and stir it into the soup.
- Continue cooking, stirring occasionally, for a further 15 minutes.
- Remove the soup from the heat, add the lemon juice, then season to taste with salt and pepper. If the soup is too thick for your liking, you can add more boiling water to thin it down a bit.
- Stir in the lightly beaten eggs, and allow to stand for a few minutes until the eggs are cooked. Serve hot.
Nutrition Facts : Calories 295.9, Fat 8.6, SaturatedFat 1.4, Cholesterol 70.5, Sodium 43.4, Carbohydrate 44.1, Fiber 7.5, Sugar 5.2, Protein 11.3
CHICKPEA HARIRA
Steps:
- Throughly rinse the chickpeas and place them in the slow cooker insert along with the water, tomatoes, celery leaves, and onion. Cover and cook on low for 6 to 8 hours, or until the chickpeas are tender.
- In an electric coffee mill or a mortar and pestle, grind the cloves, cinnamon, peppercorns, cumin, saffron, and red pepper flakes to a powder. Add the ground turmeric.
- Add the spices to the soup 1 to 2 hours before serving. (If you plan to be gone all day, you can add all the ingredients at the start. However, the spices will be just a bit more pungent if you hold off adding them until the chickpeas have cooked for a while.)
- Just before serving, stir in the olive oil, parsley, cilantro, and lemon juice. Add salt to taste and serve, topping each serving with a dollop of yogurt.
- Suggested Beverage
- Consumption of alcohol is generally not encouraged by Muslim religious practices, so it's probably best to leave this one to your imagination or taste.
SLOW COOKER MOROCCO HARIRA
Enjoy this Moroccan-flavored soup. Feel free to add additional spices to your liking. Some people enjoy using lentils in place of the chickpeas.
Provided by Daily Inspiration S
Categories Bean Soups
Time 4h45m
Number Of Ingredients 13
Steps:
- 1. Combine all incredients, except spaghetti and parsley, in slow cooker. Cover and cook on LOW 4 hours.
- 2. Stir in spaghetti and parsley; cover and cook on LOW until spaghetti is tender, about 30 minutes.
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- Heat the oil in a large heavy-bottomed soup pot or dutch oven over medium-high heat. Add the onion and celery and cook, stirring occasionally, until softened, about 8 minutes. Add the garlic, harissa, cumin, turmeric, cinnamon, and ginger. Continue to cook until fragrant and toasty, about 1 more minute.
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- Mix in and top with the remaining cilantro, and serve warm with lemon wedges. Top with greek yogurt and toasted almonds, if desired.
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