Harira, an aromatic, warming tomato-and-bean-based soup, is a staple in Morocco. Every region of the country has its own version, using various legumes, pastas, meat, and spices.
We serve this harira with chickpeas and green lentils at Boulud Sud, my Mediterranean-influenced restaurant in Manhattan. I like to use merguez, a spiced lamb sausage, which adds a bold punch of flavor, but it's not essential. I prefer fennel instead of the typical celery used in the mirepoix vegetable base, as fennel offers that sweet note of anise. For a finishing touch, sprinkle on some fresh herbs and add a squeeze of lemon juice, whose acidity brightens the earthy, exotic flavors.
Harira's sophistication lies not in the look of the soup, which resembles a rustic stew, but in the haunting taste and rich textures of the ingredients. It's even better reheated the next day-so be sure you make enough for leftovers.
Remove sausages from their casings and roll them into approximately ?" dia. meatballs.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add meatballs and sear on all sides until brown. Remove the meatballs to a plate lined with paper towels and reserve, covered, in the refrigerator. Reduce heat to medium-low and add the carrot, onion, fennel, and garlic to the sausage-meatball fat. Season with salt and pepper, and cook, stirring, for 8 minutes, or until onions are translucent. Add tomato and cook, stirring, for another 5 minutes. Add the spices and cook, stirring, for 3 minutes. Add stock and chickpeas, season with salt and pepper, and bring to a boil. Cover, reduce heat to low, and simmer for 45 minutes. Add lentils and continue to simmer for another 30 to 45 minutes, or until chickpeas and lentils are tender. Add the vermicelli noodles and reserved meatballs, and continue to cook on low until noodles are tender, about 5 minutes. Rinse and dry cilantro and parsley leaves, and chop half of each. Stir the chopped cilantro, chopped parsley, and half the scallions into the soup. Adjust seasoning with salt and pepper if needed.
Divide soup among 8 bowls, and top with cilantro and parsley leaves and remaining scallions. Serve with lemon wedges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (124g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 32 (24%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 19mg||1 %|
|Potassium 402.3mg||11 %|
|Total Carbohydrate 20.6g||6 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 14.5g|
|Protein 6.4g||9 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 134
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!