Both lentils and chickpeas are used in this harira recipe, which is completed with a drizzle of whisked egg.
Ingredients
- 1 1/2 tablespoons Extra-virgin olive oil
- 1 tablespoon unsalted butter or ghee
- 1 1/4 cups onion chopped
- 1 cup of celery, finely chopped
- 1 1/2 cups tomato strained
- 1/4 cup parsley leaves, finely chopped
- 2 tablespoons ginger root, ground
- 1 1/2 teaspoons salt to taste
- 1 teaspoon of turmeric, ground
- 1/2 tsp black pepper
- 1/4 teaspoon ground nutmeg
- 20 threads Threads of saffron
- 5 cups lightly salted homemade vegetable stock
- 1/3 cup Dry green lentils
- 1/4 cup uncooked white rice
- 1/2 cup washed and drained canned chickpeas
- 1 teaspoon cornflour
- 1 large egg Lightly beaten
- 2 tablespoons fresh cilantro leaves
- slices of lemon
Instructions
- Olive oil and butter should be heated in a big pot over medium heat until the butter foams. Stirring regularly, add the onions and celery, and simmer for 5 to 6 minutes, or until the onions begin to soften.
- Passata, parsley, ground ginger, salt, ground turmeric, and black pepper should be stirred saffron, and cinnamon. Sauté for a minute, stirring frequently, until aromatic. Add the vegetable broth, then heat the mixture to a boil. For one hour, simmer with lid on and low heat. This will give the spices time to soak and mature.
- Rice and lentils are added; the pot is covered and cooked for 5 minutes. Around 10 minutes longer, after adding the chickpeas, cover the pan and continue cooking the rice and lentils until they are almost done.
- Cornstarch and 1 tablespoon (15 ml) water should be combined in a small bowl and whisked until smooth. Add to the soup and thoroughly incorporate by stirring. Turn the heat up to medium and simmer, covered, stirring regularly, for 5 to 8 minutes, or until the harira thickens and the lentils are cooked.
- When incorporating the soup,Pour the beaten egg into the harira in a circular motion with a ladle to form threads, then simmer the harira for 1 minute to properly cook the eggs. Adding salt is optional.
- Serve immediately with lemon wedges and additional cilantro leaves after stirring in the chopped cilantro. The soup can be prepared and stored in the refrigerator for up to 5 days.
