Welcome to another installment of ethnic recipes from my Street Food cookbook.
This is a Moroccan Harira. A bean soup. It's also considered Morocco's national soup.
(Does the US have a national soup? Who knew that sort of thing even existed...)
But I do know that hearty soups are perfect for fall weather!
Nothing was incredibly complicated about this soup. Most of the ingredients are things I keep on hand, or they were very easy to find (with one exception--see below).
I messed with the amounts of different ingredients based on what happened to be in my pantry or refrigerator. But that's the beauty of cooking--it still came out tasting great!
Here are the measurements I used:
1 c. chickpeas or lentils, cooked (I used lentils)
3 shallots, chopped
1/2 tsp. saffron strands, soaked (Ok--didn't use this. Where do you find these??)
1/2 tsp. turmeric
1/2 tsp. ginger (I used more like a Tbsp. of minced ginger root)
3 tomatoes, chopped
4 c. chicken stock and/or water
1 Tbsp. tomato paste
2-3 Tbsp. cilantro, chopped
2-3 Tbsp. parsley, chopped
1-2 Tbsp. brown rice flour
Juice of 1/2 a lemon
butter
sea salt & pepper to taste
In a large stock pot combine the cooked chickpeas or lentils, shallots, saffron, turmeric, ginger, tomatoes, tomato paste, stock or water, and half of the parsley & cilantro. The directions then instruct you to add a blob of butter.
A blob.
I rather liked that.
(Granted, they called for margarine, which is a disgusting fake food that should never, ever, under any circumstances be considered healthy.)
But I digress...
Getting back to the soup, bring it to a boil, then reduce heat and let simmer for about 15 minutes.
Place the flour in a small bowl and add a bit of the cooking liquid. Stir to make a creamy paste. Then return to the soup and mix well.
Add lemon juice and adjust seasonings. Continue to simmer for 5 minutes more, then serve! Garnish with cilantro & parsley.
They also recommended serving the soup with dates or almonds & honey.
I recommend eating it while sitting in the middle of a big pile of fallen leaves on a sunny autumn afternoon.
Anyone been to Morocco? Did I do justice to their national soup?
Of course the US has a national soup! It's Senate Bean Soup! But then Michigan has its own Bean Soup; and there's Manhattan Clam Chowder and New England Clam Chowder; Chili--Texas style, Cincinnati style; Oyster Stew...
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