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Harira Moroccan Chickpea Soup
a lovely, nourishing soup from morocco. there are many variations; this very tasty (and interesting one) comes from david scott's "middle eastern vegetarian cookery". posted in the hope of joing the north african and middle eastern zaar tag game :-) please note that the "pint" i mention is a british pint of 20 fl oz.
complex13 ingredients11 preparation steps
Ingredients
- dried garbanzo beans
- onion
- olive oil
- fresh parsley
- saffron thread
- ground cinnamon
- water
- rice
- flour
- lemon, juice of
- eggs
- salt
- pepper
Preparation
- 1put the chickpeas , onion , olive oil , parsley , saffron and cinnamon into a large , heavy saucepan
- 2mix well , and heat for about 4 minutes , stirring constantly
- 3add the 5 pints of water , stir , bring to the boil , then reduce the heat , cover and simmer for about an hour , or until the chickpeas are cooked
- 4please
- 5add the rice , return to the boil , then reduce the heat and simmer until the rice is cooked
- 6when the rice is just cooked , beat the flour and 6 fl oz water into a smooth paste and stir it into the soup
- 7continue cooking , stirring occasionally , for a further 15 minutes
- 8remove the soup from the heat , add the lemon juice , then season to taste with salt and pepper
- 9if the soup is too thick for your liking , you can add more boiling water to thin it down a bit
- 10stir in the lightly beaten eggs , and allow to stand for a few minutes until the eggs are cooked
- 11serve hot