SLOW-COOKER MOROCCAN HARIRA SOUP
This traditional soup is eaten throughout the year in Morocco, but even more so during the month of Ramadan to break the fast once the sun sets. It is typically made with lamb but chicken thighs or gravy beef could be used as an alternative, or it's just as good as a vegetarian meal.
Provided by Olivia Andrews
Categories Main-course
Time 2h
Yield SERVES 4-6
Number Of Ingredients 11
Steps:
- 1. Combine the lamb, onion, celery, turmeric, ginger, cinnamon, saffron with soaking liquid, stalks from the parsley and coriander, tomatoes, stock, 750ml water, chickpeas and lentils in the slow cooker. 2. Cook on low for 8 hours until the pulses and lamb are tender. 3. Season to taste with salt. Stir in the chopped parsley and coriander and serve with lemon wedges.
VEGETARIAN MOROCCAN HARIRA
Harira is a famous Moroccan soup, and here's a hearty vegetarian (and vegan!) version - packed with tomatoes and chickpeas and flavored with paprika, turmeric, saffron, ginger, and harissa. The amount of water can be adjusted depending on the thickness you want. I like this soup pretty thick and nourishing, so I do not add too much water.
Provided by chouchou65
Categories World Cuisine Recipes African North African Moroccan
Time 1h5m
Yield 5
Number Of Ingredients 17
Steps:
- Heat oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add tomatoes, chickpeas, cilantro, parsley, mint, paprika, turmeric, ginger, harissa, and saffron. Add water and cook over medium heat until flavors have combined, about 30 minutes.
- Mix a few tablespoons of soup liquid with flour and cornstarch in a small bowl and return to the soup, stirring in well. Add cherry tomatoes. Bring to a boil, reduce heat, and simmer over low heat until soup thickens, about 10 minutes. Season with salt and pepper.
Nutrition Facts : Calories 182.4 calories, Carbohydrate 27.1 g, Fat 6.9 g, Fiber 6.4 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 231.1 mg, Sugar 6.3 g
SLOW COOKER HARIRA RECIPE
Warmly spiced and perfect for autumn and winter, this slow cooker lamb harira recipe is easy to make and ideal for batch cooking. If you love spicy North African flavours then this stew of lamb, lentils, chickpeas and spices will definitely suit you.
Provided by Corina Blum
Categories Main Course
Time 8h15m
Number Of Ingredients 19
Steps:
- Choose the saute function and heat a little oil in the bottom of the slow cooker. When hot, add the diced onion, carrot and celery. Stir fry for 5 minutes until softened.
- Add the crushed garlic and ginger. Saute for a minute.
- Add the lamb. Brown the lamb on all sides.
- Add the spices. Stir to coat the lamb in the spices
- Add the harissa, tomato puree, tinned tomatoes, chickpeas, lentils and stock.
- Stir well and then select the low slow cook function and cook for 7-8 hours
- Serve with fresh coriander (cilantro) and a squeeze of lemon.
- Use a large saucepan and follow instructions 1-5 but on the hob. Transfer everything to the slow cooker and cook on low for 7-8 hours.
- Follow instructions 1-5.
- Lower to a simmer and cook slowly for 2½ hours. Check every so often that the pan is not getting too dry and add extra stock if necessary.
- Serve with fresh coriander (cilantro) and a squeeze of lemon.
Nutrition Facts : Calories 593 kcal, Carbohydrate 63 g, Protein 34 g, Fat 24 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 55 mg, Sodium 276 mg, Fiber 24 g, Sugar 12 g, UnsaturatedFat 14 g, ServingSize 1 serving
ROBERT CARRIER'S MOROCCAN HARIRA
In Morocco this soup is served as an important part of the festivities of Ramadan: it's the traditional soup to break the fast
Provided by Good Food team
Categories Dinner, Soup
Time 2h45m
Number Of Ingredients 13
Steps:
- Tip the chickpeas and lentils into a large saucepan or flameproof casserole. Add the lamb, onion, turmeric, cinnamon, ginger, saffron strands and paprika, then pour in 1.5 litres/21⁄2 pints water. Season.
- Bring to the boil, skimming all the froth from the surface as the water begins to bubble, then stir in half the butter. Turn down the heat and simmer the soup, covered, for 11⁄2 -2 hours until the chickpeas are tender, adding a little more water from time to time as necessary.
- Towards the end of the cooking time, prepare the rice. Bring 850ml/ 11⁄2 pints water to the boil in a saucepan, shower in the rice, the rest of the butter and salt to taste. Cook until the rice is very tender. Drain, reserving 3tbsp of the liquid.
- To finish, put the reserved rice liquid in a small saucepan. Stir in the coriander, parsley (hold a little back for a garnish if you like) and tomatoes, then simmer for 15 minutes, stirring from time to time. Add to the soup with the rice, and then taste for seasoning. Simmer for 5-10 minutes to thicken slightly. Serve hot, with a lemon quarter for each serving so guests can squeeze over lemon juice to taste.
Nutrition Facts : Calories 381 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 38 grams carbohydrates, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 0.35 milligram of sodium
MOROCCAN HARIRA (BEAN SOUP)
A (mostly) vegetarian, shoestring-budget meal that will leave you feeling both very satisfied and with tons of leftovers. Bonus: it's super-healthy and easy to prepare.
Provided by modestalmond
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h15m
Yield 10
Number Of Ingredients 16
Steps:
- Stir beef stock and lentils together in a large pot; bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.
- Heat olive oil in a skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in the hot oil until the onion is translucent, about 5 minutes; add to stock mixture.
- Pour garbanzo beans, kidney beans, tomatoes, and quinoa into the stock mixture; stir and bring mixture to a boil. Stir parsley and cilantro into the stock mixture; reduce heat to low and cook mixture at a simmer until the lentils are tender, about 45 minutes. Drizzle lemon juice over the soup before serving.
Nutrition Facts : Calories 260.8 calories, Carbohydrate 42 g, Fat 3.9 g, Fiber 12.5 g, Protein 14.4 g, SaturatedFat 0.6 g, Sodium 298.5 mg, Sugar 4.2 g
MOROCCAN HARIRA & CHICKEN SOUP
This North African-inspired soup is flavoured with harissa and spices. Serve with hummus toasts and cooling yogurt
Provided by Good Food team
Categories Dinner, Lunch
Time 1h20m
Number Of Ingredients 19
Steps:
- Heat half the oil in a frying pan, season the thighs and brown really well on both sides. Remove to a plate. Tip a mug of water into the pan and simmer, scraping up all the browned bits. Tip this liquid into a measuring jug for later.
- Put the remaining oil, the vegetables and coriander stalks in a big saucepan. Gently cook until the veg is softened - about 5 mins. Stir in the spices, turn up the heat, and cook for a few mins. Stir in the harissa, followed by the tomatoes, the chicken, stock cubes and lentils. Top up your jug of chickeny juices to 500ml with water, then add this, too. Bring to a simmer, cover and cook for 30 mins.
- Lift the chicken from the soup and shred finely using a couple of forks. Return to the soup with the lemon zest and juice, sugar, and season to taste. Ladle into bowls with a dollop of yogurt and the coriander leaves, and serve with toast, spread with hummus and drizzled with oil.
Nutrition Facts : Calories 316 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 17 grams sugar, Fiber 7 grams fiber, Protein 22 grams protein, Sodium 1.6 milligram of sodium
SLOW COOKER MOROCCO HARIRA
Enjoy this Moroccan-flavored soup. Feel free to add additional spices to your liking. Some people enjoy using lentils in place of the chickpeas.
Provided by Daily Inspiration S
Categories Bean Soups
Time 4h45m
Number Of Ingredients 13
Steps:
- 1. Combine all incredients, except spaghetti and parsley, in slow cooker. Cover and cook on LOW 4 hours.
- 2. Stir in spaghetti and parsley; cover and cook on LOW until spaghetti is tender, about 30 minutes.
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- Heat the oil in a large heavy-bottomed soup pot or dutch oven over medium-high heat. Add the onion and celery and cook, stirring occasionally, until softened, about 8 minutes. Add the garlic, harissa, cumin, turmeric, cinnamon, and ginger. Continue to cook until fragrant and toasty, about 1 more minute.
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