Ingredients with Measurements:
- 1 cup of quinoa
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 can of chickpeas, drained and rinsed
- 1 can of diced tomatoes
- 1/2 cup of lentils
- 1/2 cup of chopped parsley
- 1/2 cup of chopped cilantro
- 1/4 cup of lemon juice
- 1 teaspoon of ground cumin
- 1 teaspoon of ground ginger
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of paprika
- 1/4 teaspoon of cayenne pepper
- 6 cups of vegetable broth
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
Step-by-Step Instructions:
1. Rinse the quinoa in a fine mesh strainer and set aside.
2. In a large pot, sauté the onion and garlic over medium heat until softened.
3. Add the chickpeas, diced tomatoes, lentils, parsley, cilantro, lemon juice, cumin, ginger, cinnamon, paprika, and cayenne pepper to the pot.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce the heat and simmer for 30 minutes.
6. Add the quinoa to the pot and continue to simmer for an additional 15 minutes, or until the quinoa is cooked and the soup has thickened.
7. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 257
Fat: 3g
Carbohydrates: 47g
Protein: 12g
Fiber: 10g
Sodium: 1042mg
Substitutions for ingredients:
- You can use any type of lentils you prefer.
- If you don't have vegetable broth, you can use chicken broth or water instead.
- If you don't have quinoa, you can use rice or couscous instead.
Variations:
- Add diced carrots and celery for extra vegetables.
- Use lamb or beef instead of chickpeas for a meatier soup.
- Add a dollop of plain yogurt on top for a creamy finish.
Tips and Tricks:
- Rinse the quinoa before adding it to the soup to remove any bitterness.
- If the soup is too thick, add more vegetable broth or water to thin it out.
- This soup can be made ahead of time and stored in the fridge for up to 3 days.
Storage Instructions:
Store the soup in an airtight container in the fridge for up to 3 days.
Reheating Instructions:
Reheat the soup on the stove over medium heat until heated through.
Presentation Ideas:
Serve the soup in bowls with a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro
- Plain yogurt
- Lemon wedges
Pairings:
- Naan bread
- Pita bread
- Salad
Suggested Side Dishes:
- Hummus and vegetables
- Roasted vegetables
- Couscous salad
Troubleshooting Advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, simmer it for a longer period of time to thicken it up.
Food Safety Advice:
- Make sure to store the soup in an airtight container in the fridge to prevent bacteria growth.
- Reheat the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
Harira soup is a traditional Moroccan soup that is typically eaten during Ramadan to break the fast.
Flavor Profiles:
This soup is savory and slightly spicy with a hint of sweetness from the cinnamon.
Serving Suggestions:
Serve the soup with a side of naan bread or pita bread for dipping.
Related Categories
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Region: Moroccan