Serves 6 to 8
- 25 g corn flour
- 160 g chickpeas
- 150 g lentils
- 1 onion
- 2 celery stalks
- 4 tsp parsley
- 4 tsp coriander
- 150 g lamb
- 4 or 5 tomatoes
- 1 tsp pepper
- half tsp of ground ginger
- 1 tbsp tomato paste
- 80 g thin noodles
- olive oil
The day before cooking harira, wash the chickpeas, place them in a large bowl and cover them completely with cold water. Let them soak for about 10 – 12 hours.
Also prepare taduira, a dough of corn flour that will serve to give consistency to the soup.
To make it, place the corn flour in a bowl with 100 ml of warm water, a few drops of lemon and a pinch of salt. Mix it until it turns into a smooth dough. Cover it with a damp cloth.
After that time, to cook the harira, wash the lentils. Then drain the lentils and the chickpeas.
Chop the onion, celery, parsley and coriander. Cut the meat into small pieces. Grate the tomatoes.
Cover the bottom of a large pot with olive oil. Add the meat, chickpeas, lentils, onion, celery, tomato, parsley, coriander, pepper, ginger and 2 liters of water to the pot.
Put the lid on the pot and cook on high heat. When the water boils, turn the heat down and let it cook until the legumes are soft (about 3 hours).
After this time, add a liter of water and increase the fire
When the water boils, reduce the heat. Add some salt, a tablespoonful of tomato and the noodles. Stir it for two minutes to prevent the noodles sticking together.
Stir the taduira and add it to the soup. Reduce the heat, stir it and let it cook for 15 minutes more until the soup begins to thicken.
Serve the soup very hot and decorate it with a little chopped parsley and coriander.
If there’s a step in this recipe that is not clear or can be improved, please, write a comment.