Harira (Moroccan Hot Legume Soup)

Prep Time: 20 mins

Cook Time: 1.5 hours

hot

Ingredients

2 TBL olive oil

1 onion, finely chopped.

5 garlic cloves

1 TBL fresh ginger

1 tsp cumin ground

½ tsp turmeric

400 g tomatoes, diced or pureed

1-3 TBL Tunisian harissa paste (prepared as instructed on the jar)

¼ cup cilantro, chopped.

¼ cup parsley, chopped.

2 cups canned chickpeas, drained and rinsed or cooked from dry beans.

½ cup dried lentils, rinsed and drained.

1 TBL brown sugar

8 cups vegetable stock

1 bunch of kale, chopped

2 eggs to thicken

For Garnish

Yoghurt

Cilantro

Parsley

Olive oil

Instructions

1

In a large pot Sauté onions with olive for a few minutes until softened.

2

Add garlic and ginger. Sauté for 2 minutes.

3

Add cumin, turmeric and harissa paste. sauté for 2 minutes.

4

Add tomatoes and cook for 5 minutes.

5

Add cilantro, parsley, lentils, chickpeas, sugar and stock. Season with salt and pepper to taste.

6

Bring to a boil. Lower heat and cover. Simmer for 45 minutes or until lentil are tender.

7

Add kale and simmer for 10 minutes. Season again if needed.

8

In a small bowl, whisk the eggs until beaten. Slowly whish in a ladle of hot soup to the eggs to incorporate. Slowly whish in the content of the bowl into the soup pot.

9

Serve in individual bowls with crusty bread. Garnish with a dollop of yoghurt, chopped herbs and a drizzle of olive oil.

Spices Used: Tunisian Harissa