MOROCCAN HARIRA

TRADITIONAL

you will need:

If using dried garbanzo beans, soak in a bowl of water overnight.

In a heavy bottomed soup pot, add the oil, chopped onion, diced lamb or beef, half of the cilantro & parsley, salt, pepper, and ginger.

Saute on medium high heat for 5-10 minutes or until the meat is browned and the onion translucent.

Drain the garbanzo beans and add to the pot with the tomato puree and water. Bring the liquid to a boil then cover, lower and simmer for 25-30 minutes or until the garbanzos and meat are cooked through.

In a small pot add lentils and cover with water. Bring to a boil, then cover and lower to a simmer for 15 minutes. Turn off the heat and set aside while you wait for the soup to be done.

Optional: In a small bowl mix together cornstarch and cold water until no clumps remain. Uncover the soup and mix in the cornstarch water slurry to thicken.

Finally, add noodles (or rice), strained lentils and remaining cilantro & parsley. Cook until the noodles (or rice) are done.

Serve with a sprinkle of fresh cilantro and enjoy!