Traditionally enjoyed to break the fast during Ramadan, harira soup is a hearty and satisfying dish. It combines vegetables, meat, legumes and carbohydrates in one flavorful meal. Enriched with aromatic spices and fresh herbs, this traditional North African soup is both comforting and delicious.
Ingredients for 8 Servings
- 1 onion
- 150 g beef
- 1 stalk of celery
- 80 g lentils
- 600 g peeled tomatoes
- 400 g cooked chickpeas, drained
- 40 g vermicelli
- 1 stock cube
- 1 small bunch of parsley
- 1 small bunch of fresh coriander
- 1 teaspoon tomato paste
- Salt, to taste
- Pepper, to taste
- Turmeric, to taste
- Ground ginger, to taste
- Olive oil
- 50 g flour
- Water
Preparation
- Brown the meat and onion: Heat a drizzle of olive oil in a large pot. Finely slice the onion and cut the beef into small cubes. Add them to the pot and cook until lightly browned.
- Add the vegetables and legumes: Add the lentils, finely chopped celery and peeled tomatoes. Pour in enough water to cover the ingredients. Add the drained chickpeas, stock cube, tomato paste and spices. Season with salt and pepper to taste.
- Cook the soup: Finely chop the parsley and coriander, then add them to the pot. Bring the mixture to a boil, then reduce the heat and simmer for approximately 1 hour over medium heat.
- Thicken the soup: In a separate bowl, dissolve the flour in a little water until smooth and free of lumps. Gradually pour this mixture into the soup while stirring continuously.
- Add the vermicelli: Add the vermicelli, mix well and continue cooking for approximately 10 minutes, or until the pasta is tender and the soup has reached the desired consistency.
- Serve: Serve the harira soup hot, topped with a little fresh coriander and, if desired, a drizzle of lemon juice.
And there you have it! Your fragrant and comforting harira soup is ready to enjoy.
