Moroccan Harira soup recipe

Moroccan Harira soup recipe

Chicken/mutton/beef- 1/2 kg
Oil – 3 tbsps
Cinnamon stick – 2
Ground black pepper – 2 tsp
Ground cumin – 1 tsp
Ginger powder – 1 tbsp
Turmeric – 1 1/2 tsp
Salt – 1 tsp (to taste)
Chickpeas – 1 can or 1 cup soaked
tomato – 4 large or 1 can of tomato pure
Cilantro – 1 cup finely chopped
Parsley – 1 cup finely chopped
Celery – 1 cup finely chopped
Leek – 1 stalk chopped
Onion – 1 large finely chopped
Vegetable stock – 2 cubes
Water – 2 cups
Olive oil – 2 tbsps
Broken Vermicelli or basmati rice – 1/4 of a cup
All purpose flour – 1 cup
Water – 1 1/2 cups

Add the oil, meat, Cinnamon sticks, Ground black pepper, Ground cumin, Ginger powder, Turmeric powder and Salt to a pressure cooker. To this add the
Chickpeas and tomato. Set aside a hand full of the finely chopped cilantro, parsley, and celery for final garnishing and add the rest to the pressure cooker. Add the finely chopped Leek and Onion. To this add the Vegetable stock and 2 cups of water, give it a good stir and pressure cook for 25 minutes. Once the meat and chickpeas are cooked well add the vermicelli or rice to the pressure cooker and simmer for another 20 to 25 minutes. In the mean time mix all purpose flour and water without any lumps and add this to the soup so that the soup has a thick and silky consistency. Simmer for another 8 to 10 minutes stirring occasionally. Garnish the soup with the herbs set aside and 2 tbsps of olive oil. Serve the hot soup with lemon wedges and Moroccan bread.