Cook and Scale
Moroccan Harira
6 servings · 80 min total
The beloved Ramadan soup of Morocco: beef, chickpeas, and lentils in a fragrant tomato broth warmed with cinnamon and cumin, brightened with lemon.
Ingredients
- 3 tbsp olive oil
- 400 g stewing beef, diced small
- 2 onion, chopped
- 3 celery stalk, diced
- 4 garlic, minced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 2 tbsp tomato paste
- 800 g canned tomatoes
- 1½ l beef stock
- 400 g chickpeas, drained
- 100 g red lentils, rinsed
- 3 tbsp fresh cilantro, chopped
- 1 lemon, cut into wedges
- salt to taste
- black pepper to taste
Contains: Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Brown the beef — Heat the olive oil in a large pot and brown the beef for 7 minutes.
- 2.
Cook onions and spices — Add the onions and celery and cook for 7 minutes, then stir in the garlic, cumin, coriander, cinnamon, and turmeric and cook for 1 minute more.
- 3.
Simmer with chickpeas — Stir in the tomato paste, canned tomatoes, beef stock, and chickpeas, season, and simmer for 40 minutes until the beef is tender.
- 4.
Thicken with red lentils — Add the red lentils and simmer for a further 15 minutes until the lentils are soft and the soup has thickened.
- 5.
Finish with cilantro and lemon — Stir through the cilantro and serve with lemon wedges to squeeze over.