- 1 cup (200 grams) of dried chickpeas soaked overnight and cooked, or 1 (15-ounce/425-gram) can of chickpeas, drained
- 1 cup/370 g of red lentils
- 1 cup of brown or green lentils
- Spices: ginger, black pepper, turmeric, cumin, paprika, salt, cayenne, cinnamon stick and saffron
- 1 onion
- 1 garlic
- Half ginger
- 2 stalks of celery
- 1 can of tomato sauce
- Half a pack of pasta (250g)
- 1 bunch of coriander
- Vegetable broth
- Cinnamon sticks
- Heat the olive oil and fry the onion with the ginger, garlic and celery.
- Add the ground spices and cook until the aroma rises in the room.
- Add the stock, tomatoes, cinnamon sticks, salt, red lentils, brown lentils and half the coriander.
- Simmer the stock for 30 minutes when partially covered.
- Add the chickpeas and pasta and cook for 5-10 minutes until the pasta is cooked.
- Serve with a slice of lemon, a swirl of yougout, honey and the remaining fresh herbs.
Behind the seeds | The traditionnal “Harira”, with Maali Atila Sarih (Morocco)
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Story behind the recipe
Harira is a traditional Moroccan soup made from tomatoes, lentils and chickpeas. It is extremely fragrant and has a spicy seasoning. According to Maali Atila Sarih (Morocco), “harira” is eaten at the beginning of Ramadan. She prepares this dish with her mother and serves it to other family members throughout the festival. This ritual is so ingrained in society that a meal would be incomplete without Harira on the table during Ramadan.
The word harira is derived from the Arabic word “harir” which means silk, which describes its velvety texture well. This refers to the texture of the soup after it has been thickened with pasta or eggs.