Slow Cooker Moroccan Harira Soup Food

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.

SLOW COOKER MOROCCAN CHICKPEA SOUP (HARIRA)

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.

VEGETARIAN MOROCCAN HARIRA

Steps:

• Heat oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add tomatoes, chickpeas, cilantro, parsley, mint, paprika, turmeric, ginger, harissa, and saffron. Add water and cook over medium heat until flavors have combined, about 30 minutes.
• Mix a few tablespoons of soup liquid with flour and cornstarch in a small bowl and return to the soup, stirring in well. Add cherry tomatoes. Bring to a boil, reduce heat, and simmer over low heat until soup thickens, about 10 minutes. Season with salt and pepper.

MOROCCAN HARIRA (BEAN SOUP)

Steps:

• Stir beef stock and lentils together in a large pot; bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.
• Heat olive oil in a skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in the hot oil until the onion is translucent, about 5 minutes; add to stock mixture.
• Pour garbanzo beans, kidney beans, tomatoes, and quinoa into the stock mixture; stir and bring mixture to a boil. Stir parsley and cilantro into the stock mixture; reduce heat to low and cook mixture at a simmer until the lentils are tender, about 45 minutes. Drizzle lemon juice over the soup before serving.

MOROCCAN HARIRA SOUP

Steps:

• Cook lentils in pot of boiling salted water for 2 minutes. Drain.
• Heat oil in large pot over medium heat. Add onion, parsley, cilantro, ginger, and cinnamon. Saute 5 minutes or until onion is soft.
• Stir in tomatoes and saute 5 minutes more.
• Stir in broth, chickpeas, lentils, reserved tomato liquid, and 3 cups water.
• Season with salt and pepper and bring to a boil.
• Reduce heat to medium-low and simmer 45 minutes or until lentils are tender, stirring occassionally.
• In separate bowl, whisk flour with 1 cup water.
• Whisk in cilantro, lemon juice and tomato paste.
• Add mixture to soup.
• Add orzo to soup.
• Cook for 5 minutes or until orzo is soft.

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.

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.

SLOW COOKER MOROCCO HARIRA

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.