Moroccan Harira Soup
Recipe: #16664
January 11, 2015
Categories: Beans, Moroccan, One-Pot Meal, Gluten-Free, High Protein, No Eggs, more
"A bean soup. It’s also considered Morocco’s national soup. Can use chickpeas, canned instead of lentils if you like or a 1/2 1/2 deal cornstarch instead of brown rice flour"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (292.7 g)
- Calories 288.7
- Total Fat - 14.7 g
- Saturated Fat - 6.1 g
- Cholesterol - 99.1 mg
- Sodium - 1200.9 mg
- Total Carbohydrate - 25.8 g
- Dietary Fiber - 6.4 g
- Sugars - 8.5 g
- Protein - 16.4 g
- Calcium - 38.8 mg
- Iron - 3.9 mg
- Vitamin C - 41.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large stock pot combine the cooked chickpeas or lentils, shallots, saffron, turmeric, ginger, tomatoes, tomato paste, stock or water, and half of the parsley & cilantro. Add butter. Bring it to a boil, then reduce heat and let simmer for about 15 minutes.
Step 2
Place the flour in a small bowl and add a bit of the cooking liquid (corn starch would work here) stir to make a creamy paste, then return to the soup and mix well.
Step 3
Add lemon juice and adjust seasonings. Continue to simmer for 5 minutes more, then serve!
Step 4
Garnish with cilantro & parsley.
Step 5
Step 6
They also recommended serving the soup with dates or almonds & honey.
Tips
No special items needed.
0 Reviews
You'll Also Love
