How to make Moroccan Harira - A warmly spiced and filling Chickpea and Lentil soup

Video Description

Today we're making Moroccan Harira, one of the most popular soups in the whole of the Middle East. This soup contains a combination of Chickpeas, Lentils, Meat and Vegetables that makes it a complete rounded meal. It's spiced with cinnamon and ginger to give it a classic winter spiced flavor. This soup is guaranteed to become one of your favourites. ---- ➥ Support my work on Patreon https://www.patreon.com/MiddleEats/ ➥ Instagram https://www.instagram.com/itsmiddleeats/ ➥ Facebook https://www.facebook.com/MiddleEatsyt/ Music by Epidemic Sounds - Referral link for a free trial here https://www.epidemicsound.com/referral/zpsg6n/ ---- 00:00 Intro 00:56 Recipe preparation 04:16 Cooking the Harira 07:44 Serving suggestion 08:19 Taste test and Review ---- My Equipment: These links are affiliated and help pay for the running of this channel Oxo Vegetable Peeler: https://geni.us/tiNom Citrus Juicer: https://geni.us/8xWwcBB Box Grater: https://geni.us/d4YE Food Processor: https://geni.us/2qQ9bX Kitchen Scale: https://geni.us/o3tM Stainless Steel Cookware: https://geni.us/EsaLACR Utensils: https://geni.us/Da55Vjd Glass jugs: https://geni.us/QAuvNNB Stick blender: https://geni.us/E2FNym ---- Ingredients: 250g (9oz) Finely diced Lamb or Beef. Substitute with other vegetables if making this vegetarian 200g (7oz) Finely diced tomatoes. I recommend canned 75g (2 3/4 oz) Green Lentils 75g (2 3/4 oz) Dried chickpeas 75g (2 3/4 oz) Vermicelli Noodles (Wheat not rice) 70g (2 1/2 oz) Tomato Paste 25g (3 Tbsp) All Purpose Flour 1 Medium Brown (Spanish) onion 2 Small pieces cinnamon bark or 1/2 Tsp Ground Cinnamon 1/4 Cup Minced Celery leaves 1/4 Cup Minced Parsley 1/4 Cup Minced Coriander 1 Tbsp Butter 2 Tsp Salt 3/4 Tsp Ginger Powder 1/2 Tsp Black Pepper ---- Directions: 1. Soak your chickpeas overnight in water until they have at least doubled in size 2. Mince your celery, parsley and coriander finely 3. Dice your onion to a medium dice 4. Dice your meat into very small cubes 5. Wash your lentils 6. Place a pot on the stove over high heat and add the butter 7. Once the butter is melted, add the meat and sear stirring occasionally until a deep brown colour and a browned fond has formed on the base of the pot 8. Turn the heat down to medium and add the onion saute with the meat until it is translucent 9. Add some water to the pot to deglaze the fond 10. Once the pot is mostly cleaned, add the tomatoes, lentils, chickpeas, celery, cinnamon, ginger, black pepper, salt and 1.5 litres or quarts of water 11. Bring the pot to a boil and once it boils reduce the heat to medium and cover the pot. Allow to simmer for 45 minutes. 12. Check the chickpeas, lentils and meat for doneness. When cooked mix in the tomato paste 13. Make a slurry with the flour and 1/2c of water and stir into the pot, allow it to cook for 2 minutes 14. Add the vermicelli as well as parsley and coriander and allow the vermicelli to cook for 10 minutes, stirring regularly to prevent burning 15. Check vermicelli for doneness and then serve the soup with fresh lemon wedges