Harira (Moroccan Bean Soup)
- 1 cup cooked chickpeas or lentils, drained
- 6 shallots, ends trimmed, peeled, and left whole
- ½ teaspoon saffron strands, soaked in ¼ cup warm water
- ½ teaspoon turmeric
- ½ teaspoon fresh ginger, peeled and minced
- 6 tomatoes, peeled and chopped
- 1 tablespoon tomato paste
- 6 cups chicken stock, vegetable stock, or water
- 1 tablespoon olive oil
- 3 tablespoons fresh cilantro, chopped, divided
- 3 tablespoons fresh parsley, chopped, divided
- 1 tablespoon flour
- Juice of 1/2 lemon
- Salt and pepper
- Produce
- Chickpeas or lentils, cooked (1 cup)
- Cilantro, fresh (3 tablespoons)
- Ginger, fresh (1/2 teaspoon)
- Lemon, Juice of (1/2)
- Parsley, fresh (3 tablespoons)
- Shallots (6)
- Tomatoes (6)
- Canned Goods
- Chicken stock (6 cups)
- Tomato paste (1 tablespoon)
- Cooking & Baking
- Flour (1 tablespoon)
- Olive oil (1 tablespoon)
- Saffron strands (1/2 teaspoon)
- Salt and pepper (1)
- Turmeric (1/2 teaspoon)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published November 11, 2011 (1 year ago).
33 people saved this recipe.
