Harira (middle eastern soup)
AWW, Winter Favourites, page 21.
INGREDIENTS
1 cup (200g) dried chickpeas
20g butter
2 medium (300g) brown onions, chopped finely
2 (200g) trimmed celery stalks, chopped finely
2 cloves garlic crushed
4cm piece (20g) fresh ginger, grated
1 teaspoon ground cinnamon
½ teaspoon ground black pepper
pinch saffron threads
500g diced lamb
3 large (750g) tomatoes, seeded chopped coarsely
8 cups (2 litres) hot water
½ cup (100g) brown lentils
2 tablespoons plain flour
½ cup (100g) white long-grain rice
½ cup firmly packed fresh coriander leaves
2 tablespoons lemon juice
METHOD
Place chickpeas in medium bowl, cover with water; stand overnight, drain. Rinse under cold water; drain.
Heat butter in large saucepan; cook onion celery and garlic, stirring, until onion softens. Add ginger, cinnamon, pepper and saffron; cook, stirring, 2 minutes or until fragrant. Add lamb; cook, stirring, 5 minutes or until lamb is browned.
Add chickpeas and tomato; cook, stirring, 5 minutes or until tomato softens.
Stir in water; bring to boil. Reduce heat; simmer, covered 45 minutes. Add lentils; simmer, covered, 1 hour.
Blend flour with ½ cup of the slightly cooled cooking liquid in small bowl; stir into lamb mixture with rice. Cook, stirring, until mixture boils and thickens. (Can be made ahead at this stage. Cover; refrigerate over night.) Stir coriander and juice into harira just before serving. Garnish each bowl with extra coriander leaves if desired.
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