Harira
Harira is a hearty and fragrant Moroccan soup, traditionally enjoyed to break the fast during Ramadan. This vegetarian version combines tomatoes, lentils, and chickpeas with a warm spice blend for a deeply satisfying meal.
En original opskrift af Forkin
- Tid i alt
- 1 t. 20 min.
- Portioner
- 6
- Sværhedsgrad
- Mellem
- Pr. portion
- 310 kcal
Allergenoplysninger: kan indeholde selleri og gluten. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
soup
- 2 spsk.olive oil
- 1 stk.yellow onion, finely chopped
- 2 stk.celery, finely chopped
- 3 fedgarlic, minced
- 1 tsk.ground ginger
- 1 tsk.turmeric powder
- 1 tsk.ground cinnamon
- 1 tsk.ground cumin
- 800 gcrushed tomatoes
- 1.500 mlvegetable broth
- 200 gbrown lentils, rinsed
- 0,5 kopcilantro, chopped
- 0,5 kopparsley, chopped
- 240 gcanned chickpeas, rinsed and drained
- 1 tsk.salt
- 0,5 tsk.black pepper, freshly ground
tadwira
- 0,25 kopall-purpose flour
- 0,5 kopwater
- 1 spsk.tomato paste
garnish
- 1 stk.lemon, cut into wedges
- 0,25 kopcilantro, freshly chopped
serving
- 6 stk.date, pitted(valgfrit)
Udstyr
large pot · cutting board · knife · whisk · small bowl
Fremgangsmåde
Trin for trin
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
Ca. 2 min.
- 2
Add the chopped yellow onion and celery, and sauté until softened, about 5-7 minutes.
Ca. 7 min.
Kokkens note: Cooking the vegetables until soft builds a sweet, aromatic base for the soup.
- 3
Stir in the minced garlic, ground ginger, turmeric, cinnamon, and cumin. Cook for one minute until fragrant.
Ca. 1 min.
Kokkens note: Toasting the spices briefly helps to release their essential oils and deepen their flavor.
- 4
Pour in the crushed tomatoes and vegetable broth. Add the rinsed brown lentils, and the chopped cilantro and parsley intended for the soup.
Ca. 2 min.
- 5
Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 30 minutes.
Ca. 30 min.
Kokkens note: Simmering with the lid on prevents too much liquid from evaporating while the lentils cook.
- 6
Stir in the rinsed chickpeas and continue to simmer, uncovered, for another 15 minutes or until the lentils are completely tender.
Ca. 15 min.
- 7
While the soup simmers, prepare the tadwira. In a small bowl, whisk together the all-purpose flour, water, and tomato paste until a smooth, lump-free paste forms.
Ca. 2 min.
Kokkens note: For a gluten-free version, you can use cornstarch or a gluten-free flour blend for the tadwira.
- 8
Slowly pour the tadwira into the simmering soup while whisking constantly to prevent any lumps from forming.
Ca. 1 min.
Kokkens note: Adding the thickener slowly is key to achieving a smooth, velvety texture.
- 9
Continue to simmer the soup for 5-10 more minutes, stirring occasionally, until it has noticeably thickened.
Ca. 10 min.
- 10
Season the soup with salt and freshly ground black pepper to your taste.
- 11
Ladle the hot soup into bowls. Garnish with fresh cilantro and serve with lemon wedges on the side for squeezing. Dates are a traditional accompaniment.
Kokkens note: A squeeze of fresh lemon juice at the end brightens up all the flavors of the soup.
Pr. portion
Næringsindhold
- Kalorier
- 310,4kcal
- Protein
- 14,4g
- Kulhydrat
- 52,7g
- Fedt
- 6,3g
- Kostfibre
- 9,7g
- Sukker
- 14,1g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
Store leftover soup in an airtight container in the refrigerator.
Reheat gently on the stovetop or in the microwave, adding a splash of water if it has become too thick.