| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 15 min |
| Cook: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 quart water
- 1 cup chickpeas
- 2 onions, finely chopped
- 1 teaspoon ground tumeric
- 2 teaspoons ground ginger
- 1 teaspoon ground black pepper
- 1 teaspoon ground cinnamon
- 1/2 pound beef, preferably diced fillet
- 1/4 bunch cilantro
- 1/2 bunch flat leaf parsley
- 1/4 bunch chopped lovage, optional
- 10 vine tomatoes, peeled and seeded, grated or chopped finely
- 1/2 cup rice or crushed vermicelli
- 1 cup water flour mixture (1 tablespoon flour dissolved in 1 cup water)
- 1 cup fava beans, soaked and drained
- 1 cup lentils (optional)
- Salt
- 2 tablespoons olive oil
Instructions
- Place the following into a deep saucepan and cover with water; chickpeas, chopped onion, spices, meat. Bring to the boil and simmer until the chickpeas are tender.
- Chop the cilantro and flat leaf parsley, and lovage, if using, and grind in pestle and mortar to release the flavors.
- Then, add the herbs, pulped tomatoes, and rice. After about 5 minutes add the water flour mixture, this helps the soup thicken and lighten in color. Finally add the fava beans, and lentils, if adding. Simmer for about 20 to 30 minutes. Season, to taste, with salt.
- Drizzle with olive oil and serve with bread and sweet dates.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 406 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 10 g |
| Sugar | 10 g |
| Protein | 23 g |
| Cholesterol | 18 mg |
| Sodium | 1009 mg |
Reviews
I’ve also been to Morocco – multiple times. I also have a Moroccan husband. The thing about Harira is that it’s a personal recipe. One that is different from household to household and region to region. It’s a recipe that is passed down from mother to daughter. So it’s understandable and possible that your recipe (or harira recipes that you’ve tasted did not contain rice and had other variations. Such is the nature of this recipe. The recipe above is consistant with what I have been taught by Moroccans, with one exception – saffron – just a few strands. Delicious!
I have a recipe from a Moroccan cookbook and let me tell you I found your recipe to be very delicious especially the cinnamon flavor.
I ve tried it. filling and delicious.
Been in Morocco, married to a moroccan, did not find this authentic at all. Needs red pepper, lentils are not optional and no rice is needed.