Delicious Moroccan beef soup with lentils and chickpeas

Beef soup with lentils and chickpeas (harra)

8-10 servings

You will need:

  • 500 g beef (ham or shoulder)
  • 2 onions
  • 1.5 kg of tomatoes
  • 1 teaspoon of baking soda
  • 200 g of chickpeas
  • 3 tablespoons of corn or wheat flour
  • 200 g of lentils
  • 30 g vermicelli (rice)
  • 2 tablespoons of tomato puree
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 bunch of fresh coriander
  • 1 bunch of fresh parsley
  • oil for frying
  • salt to taste
  • ground black pepper to taste
  • 3 liters of water

Peel the onion and mash it with a blender. This is easier to do by adding a little water. Wash the tomatoes and remove the skin (cut crosswise on the surface and immerse in boiling water for 30 seconds, then go to very cold or ice water). In a large bowl, put and mix minced meat, onion and tomato mass, washed chickpeas (can be used and boiled before), lentils, tomato puree, finely chopped fresh coriander and parsley, coriander, ginger and turmeric powder, salt and pepper. . Mix everything well. Pour 3 liters of water and stir again. Bring to a boil, cover and cook on low heat for about 1 hour, until the meat, beans and lentils are cooked. Mix the flour with ½ cup of water, stirring to avoid lumps, and pour into the boiling soup while stirring. Add vermicelli or rice. Cook for 10 minutes, stirring constantly. Allow the soup to cool before serving.

Beef soup with lentils and chickpeas

You can find more recipes from Morocco and other countries in the book “Cuisines of the World Countries”

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