Warming Harira Soup with Kenwood Chef
My version of a Moroccan Harira Soup - a deliciously spiced stew flavoured with aromatic spices like cumin, ginger and cinnamon. Warming and delicious.
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 1 celery stalk chopped finely
- 1/4 teaspoon ground cinnamon
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon ground ginger
- A bunch of coriander chopped
- 2 cloves garlic
- 2 tbsp olive oil
- 4 vine tomatoes roughly chopped
- 4 cups veg stock
- 1 cup red lentils rinsed
- 1/2 cup long-grain rice
- 1 can of organic chickpeas rinsed
- A squeeze of 1/2 lemon juice
- 1 tsp sea salt
- Big twist black pepper
- 1/2 tsp chilli flakes
- Big handful chopped coriander
Instructions
- Add the onion and celery to a large pan with the olive oil and sauté for 10 minutes on a low heat.
- Add in the spices, garlic & coriander to the mini chopper glass bowl. Blitz for 1-2 minute on speed 6 until you get a smooth paste.
- Add the paste to the pan and fry for a minute until aromatic. Add the chopped tomatoes and stock.
- Thoroughly wash & drain the lentils and rice, then add them to the mix. Next, add the veg stock and simmer covered for 20 minutes on a low heat.
- Add the drained chickpeas, lemon juice and season well. Simmer for a further 5 minutes.
- Finally, add a big handful of chopped coriander.
- Serve with flatbreads.
Notes
4 servings