Chick Pea and Lamb Soup
June 8th, 2007
Harira
Harira seems to be every Moroccan’s favorite late afternoon snack. Moreover it is what is first eaten when the fast during Ramadan is broken. Harira is normally served with a sweet accompaniment such as dates or Tressed Pastries, but it is sometimes eaten with a savory dish such as potato cakes, instead of diced lamb. The chick peas can be replaced with dried split broad beans or lentils and the vermicelli with short-grain rice, rinsed before use, or m’hamssa (big couscous grains.) served 4-6
ingredients
- 75 g/2 ½ oz dried chick peas soaked overnight with ½ teaspoon bicarbonate of soda added to the water.
- 250 g/9 oz lamb neck fillets cut small cubes.
- 1 large onion thinly sliced
- 55 g/2 oz fresh flat-leaf parsley most of bottom stalks discarded then very finely chopped
- pinch of saffron filaments crushed
- ¼ teaspoon ground ginger
- sea salt and finely ground black pepper
- 1 x 400 g/14 oz can Italian plum tomatoes coarsely chopped
- 55 g/2 oz butter
- 55 g/2 oz vermicelli broken into 2 cm/ ¾ in pieces
- 55 g/2 oz fresh coriander most of bottom stalks discarded then very finely chopped
- 1 teaspoon tomato puree
- juice of 2 lemons, or to taste
- 3 – 4 tablespoons plain flour
preparation
- Drain and rinse the chick peas. Spread them on a clean cloth, cover them with another cloth and, with a rolling pin, crush lightly to split them in half and loosen their skin. Out them in a bowl of water and stir with your hand. The skins should float to the surface, which will make them easy to remove and discard.
- Put the drained chick peas into a large saucepan. Add the lamb, onion, parsley, spices, 1 teaspoon pepper, the tomatoes and their juice, and 3 liters/ 5 ¼ pints water. Bring to the boil. Drop in the butter, cover and leave to medium high heat for 1 hour.
- Stir in the vermicelli, coriander, tomato puree and lemon juice. Reduce the heat under the pan to low.
- Mix the flour with 240 ml/ 8 fl oz water. Dribble this mixture into the soup, stirring constantly to prevent lumps from forming. The soup should thicken to a velvety consistency. Add sea salt to taste and simmer for a few more minutes, or until the vermicelli is cooked. Check the seasoning, then serve very hot.
Entry Filed under: Soups
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