1/1 Photo of Harira (Moroccan Chickpea Soup)
A lovely, nourishing soup from Morocco. There are many variations; this very tasty (and interesting one) comes from David Scott's "Middle Eastern Vegetarian Cookery". Posted in the hope of joing the North African and Middle Eastern Zaar Tag game :-) Please note that the "pint" I mention is a British pint of 20 fl oz.
My Private Note
Units: US | Metric
- 8 ounces dried garbanzo beans, soaked overnight and drained (225g)
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon saffron thread
- 1 teaspoon ground cinnamon
- 5 pints water (3 litres)
- 1Put the chickpeas, onion, olive oil, parsley, saffron and cinnamon into a large, heavy saucepan. Mix well, and heat for about 4 minutes, stirring constantly.
- 2Add the 5 pints of water, stir, bring to the boil, then reduce the heat, cover and simmer for about an hour, or until the chickpeas are cooked. Please note that chickpeas seem to vary wildly in their cooking times, so do keep an eye on it!
- 3Add the rice, return to the boil, then reduce the heat and simmer until the rice is cooked (10-15 minutes for the sort of rice I use).
- 4When the rice is just cooked, beat the flour and 6 fl oz water into a smooth paste and stir it into the soup.
- 5Continue cooking, stirring occasionally, for a further 15 minutes.
- 6Remove the soup from the heat, add the lemon juice, then season to taste with salt and pepper. If the soup is too thick for your liking, you can add more boiling water to thin it down a bit.
- 7Stir in the lightly beaten eggs, and allow to stand for a few minutes until the eggs are cooked. Serve hot.
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Nutritional Facts for Harira (Moroccan Chickpea Soup)
Serving Size: 1 (401 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 295.8
- Calories from Fat 77
- Total Fat 8.6 g
- Saturated Fat 1.4 g
- Cholesterol 70.5 mg
- Sodium 43.3 mg
- Total Carbohydrate 44.0 g
- Dietary Fiber 7.5 g
- Sugars 5.1 g
- Protein 11.3 g