Ingredients and Weight:
- Lamb or beef bone marrow: 500g
- Lamb or beef flank: 250g
- Dried chickpeas: 250g
- Dried lentils: 100g
- Onion: 200g (1 large)
- Garlic: 8 cloves
- Ground ginger: 1 tbsp
- Ground cumin: 2 tsp
- Ground cinnamon: 1 tsp
- Ground turmeric: 1 tsp
- Cayenne pepper: 1/2 tsp
- Vegetable oil: 2 tbsp
- Tomato paste: 100g
- Finely chopped fresh cilantro: 1/2 cup
- Finely chopped fresh parsley: 1/4 cup
- Salt and black pepper to taste
- Water: 8 cups
Preparation Time: 30 minutes
Cooking Time: 2 hours
Difficulty Level: 3
Preparation Method Steps:
- Soak the chickpeas overnight in cold water.
- Cut the lamb into small pieces and brown it in a large pot with vegetable oil.
- Add the onion and garlic and cook until softened.
- Stir in the ginger, cumin, cinnamon, turmeric, and cayenne pepper.
- Add the tomato paste and cook for 1 minute.
- Add the chickpeas, lentils, water, and salt and bring to a boil.
- Reduce heat to low and simmer for 2 hours, or until the chickpeas and lentils are tender.
- Season with additional salt and black pepper to taste.
- Ladle the soup into bowls and top with fresh cilantro and parsley.
Nutritional Information:
- Calories: 350 per serving
- Protein: 20g
- Fat: 15g
- Carbohydrates: 30g
Dish Characteristics:
- Hearty and flavorful
- Rich and creamy
- Filled with tender chickpeas and lentils
- Spiced with warm Moroccan flavors
User Comments:
- "This soup is absolutely delicious! The flavors are so rich and flavorful, and the chickpeas and lentils give it a great texture."
- "I'm not usually a huge soup fan, but this harira soup is amazing! It's so creamy and comforting, and the spices are perfect."
- "This soup is a perfect way to warm up on a cold day. It's got just the right amount of spice, and the meat and vegetables are all cooked to perfection."
Special Precautions and Tips:
- If you don't have time to soak the chickpeas overnight, you can quick-soak them by boiling them for 5 minutes, then turning off the heat and letting them soak for 1 hour.
- You can use any type of meat you like in this soup, but lamb is traditional.
- If you don't have fresh cilantro and parsley, you can use dried herbs instead.
- Serve the soup with warm pita bread or rice.
