HariraMoroccan Foods 






During the Muslim fast of Ramadan you are allowed to eat only after the sun has gone down, and you also eat little or no meat. As a result there are lots of substantial vegetarian dishes, such as this bean soup, that are sold at the food stalls and in the night markets after the sun has set. You can use any combination of dried beans, lentils, or chickpeas for this hearty soup, as well as different blends of spices. The flavors improve over 24 hours, blending and softening. Serve with a spoon of cooling yogurt in the center of each bowl and lots of fresh crusty bread.

– Serves 6.
– ½ cup dried chickpeas (garbanzo beans).
– ½ cup dried cannellini beans or fava beans or butter beans.
– ½ cup dried split green peas.
– 1 tsp baking soda.
– 1 tbsp coriander seeds.
– 1 tbsp cumin seeds.
– 2 small dried chilies.
– 1 tsp ground cloves.
– ½ tsp cayenne pepper.
– 2in (5cm) piece of fresh ginger, peeled and grated.
– 3 garlic cloves.
– olive oil for cooking.
– 1 cinnamon stick.
– 3 onions, finely chopped.
– 8 ripe tomatoes, coarsely grated.
– ½ cup red or yellow lentils, picked and rinsed.
– juice of 1 lemon plus a little extra to finish.
– ½ bunch of fresh cilantro, leaves coarsely chopped.
– salt and freshly ground black pepper.


Step 1: Soak the chickpeas and cannellini beans overnight in plenty of cold water. The split green peas need only be soaked for 2 hours. Drain and rinse the chickpeas and beans. Put in a large pan, cover with lots of cold water, and add the baking soda. Bring to a boil over medium heat. Reduce the heat, and simmer for 40–60 minutes until the beans are cooked, but not mushy. As they are simmering, skim off any scum that rises to the top. Drain and rinse.
Step 2: Meanwhile, using a pestle and mortar, grind the coriander seeds, cumin seeds, and dried chilies into a fine powder. Add the cloves, cayenne pepper, ginger, and garlic, and work into a paste. Heat 2 tbsp oil in a heavy pan over medium-high heat. Add the spice mixture and cinnamon stick. Cook for 2 minutes, stirring frequently, until fragrant. Reduce the heat to medium, add the onion, and cook for about 10 minutes until the onion starts to brown. Add the tomato pulp; cook until any excess liquid has evaporated. Rinse the split green peas, mix into the tomato mixture with the lentils. Next add 7 cups water. Bring to a boil, reduce the heat, and simmer for 20 minutes. Add the rinsed chickpeas and beans. Mix together. Season well and add the lemon juice. Add half the cilantro. Let the soup sit off the heat for 5 minutes, then check the seasoning.
Step 3: To serve, garnish with the remaining cilantro and a little extra squeeze of lemon juice. This soup can be eaten hot or warm at any time of the year.

Note : Harira Spicy bean soup

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