Harira Soup with Chickpeas

Instructions

1. Step 1

   Prepare the onion, celery, garlic, herbs, and lamb as specified. Keep the prepared lamb separate from the vegetables.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the olive oil in the large pot over medium heat. Add the lamb and brown it, stirring occasionally.

   Timer: 6 min (fixed)

   Ingredients used: 400.0 gr Lamb, 30.0 ml Olive Oil

   Cookware: large pot, wooden spoon

3. Step 3

   Add the onion and celery. Cook over medium heat until softened.

   Timer: 6 min (fixed)

   Ingredients used: 2.0 piece Celery, 1.0 piece Onion

   Cookware: large pot, wooden spoon

4. Step 4

   Stir in the garlic, ginger, turmeric, cumin, cinnamon, and black pepper. Cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 12.0 gr Garlic, 2.0 gr Ground Cinnamon, 4.0 gr Ground Cumin, 4.0 gr Ground Ginger, 3.0 gr Ground Turmeric

   Cookware: large pot, wooden spoon

5. Step 5

   Add the tomato, tomato paste, beef stock, chickpeas, lentils, and salt. Bring to a boil over high heat, then cover partially and simmer over low heat until the lentils are tender and the lamb reaches at least 74°C internally.

   Timer: 35 min (fixed)

   Ingredients used: 1500.0 ml Beef Stock, 150.0 gr Brown Lentil, 480.0 gr Chickpea, 8.0 gr Salt, 400.0 gr Tomato, 30.0 gr Tomato Paste

   Cookware: large pot, wooden spoon

6. Step 6

   Stir in the cilantro, parsley, and vermicelli. Simmer over low heat until the vermicelli is tender.

   Timer: 7 min (fixed)

   Ingredients used: 30.0 gr Cilantro, 20.0 gr Parsley, 80.0 gr Vermicelli

   Cookware: large pot, wooden spoon

7. Step 7

   Whisk the flour and cool water in the small bowl until smooth. Slowly stir the slurry into the simmering soup, then cook over low heat until lightly thickened and no raw flour taste remains.

   Timer: 5 min (fixed)

   Ingredients used: 120.0 ml Water, 30.0 gr Wheat Flour

   Cookware: large pot, small bowl, whisk, wooden spoon

8. Step 8

   Remove the pot from the heat and stir in the lemon juice. Ladle the harira into bowls and serve hot.

   Ingredients used: 30.0 ml Lemon Juice

   Cookware: ladle, large pot, wooden spoon