Description
Spiced Harira Moroccan Soup cooked in African spices, no meat or cream to showcase the warm flavors and fragrance of this amazing soup!
Ingredients
Units
Scale
- 1 cup lentils (clean and rinse)
- 3/4 cup rosmarino pasta
- 1/3 cup olive oil
- 1 onion (diced)
- 1 tbsp. grated ginger
- 1 tbsp. grated turmeric (or 1 tsp dried turmeric spice)
- 2 tsps. African Dream Spice
- 2 carrots (peeled and chopped)
- 2 celery stalks with leaves
- 1 can chickpeas (drain and keep the liquid)
- 1 tbsp. tomato paste
- 5 cups chicken stock
- 4 cups water
- salt and pepper
- 1 potato chopped into cubes
- 2 cups baby spinach
- fresh parsley
- 1 small lemon
- 1/2 tsp garam masala
Instructions
- Heat the oil in a large pot.
- Add the onion, lower the heat to very low and let the onion cook for 5 to 6 minutes until really soft and cooked through.
- Add the garlic, cook for a minute. Add the ginger and turmeric, cook for 1 to 2 minutes.
- Add the carrots and the African Dream Spice. Combine and add the reserved chickpea water, mix. Put the lid on and leave it for 5 minutes.
- Add the celery. Put the lid on and cook for another 5 minutes.
- Add tomato paste and a little water into the small bowl swirl and toss the water in OR add 1/2 cup of water if using paste directly from the tube/can.
- Season with salt and pepper. Lid on, cook for 5 minutes.
- Add the lentils and rosmarino pasta mix. Add the chopped potatoes and mix it all together.
- Add the stock and water. Season and taste.
- Drop the heat, lid on and simmer for 20 minutes.
- Add the spinach and leave the lid off while it continues to simmer another 5 minutes. Check - if you want it thinner add a little more water and cook another 5 minutes otherwise go to the next step.
- Add fresh parsley, Garam Masala and fresh lemon. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner, Soup
- Cuisine: Moroccon