Harira Soup

Name: Harira Soup
Ingredients: 1 cup Chickpeas; 1 cup Lentils; 2 cups Tomatoes; 2 medium Onion; 4 cloves Garlic; 2 inches Ginger; 1 tsp Cumin; 1 tsp Paprika; 1 tsp Salt; 0.5 tsp Black pepper

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipestraditionalextremelyFancydrinks

Nutrition (per serving)

850Calories

85 gProtein

65 gCarbs

35 gFat

12 gSugar

1100 mgSalt

Ingredients

1 cup Chickpeas
1 cup Lentils
2 cups Tomatoes
2 medium Onion
4 cloves Garlic
2 inches Ginger
1 tsp Cumin
1 tsp Paprika
1 tsp Salt
0.5 tsp Black pepper

Method

Rinse the chickpeas and lentils, and soak them in water for at least 8 hours, or overnight, then drain and set aside.
Heat oil in a large pot over medium heat until shimmering, about 2 minutes, then add onion and cook stirring occasionally until translucent, 5–7 minutes.
Add garlic and ginger, and cook for 1 minute, stirring constantly to prevent burning.
Add cumin, paprika, salt, and black pepper, and cook for 1 minute, stirring constantly.
Add chickpeas, lentils, and tomatoes, and pour in enough water to cover the ingredients, then bring to a boil, and reduce heat to low and simmer for 30 minutes, stirring occasionally.
Use an immersion blender to puree the soup until smooth, or let it cool and puree it in a blender, then return it to the pot.
Add more water if the soup is too thick, and adjust seasoning as needed.
Serve hot, garnished with chopped fresh parsley or cilantro, if desired.
For a more intense flavor, let the soup simmer for 1 hour to 1.5 hours, stirring occasionally.
To make it more fancy, serve with a side of crusty bread or a salad, and a glass of wine or champagne, if desired.
Harira soup can be made ahead and refrigerated for up to 3 days, or frozen for up to 2 months, and reheated when needed.