Moroccan harira soup

Global vegetarian cuisine

   Sumi Saikawa

"The essence of Shojin ryori (temple cooking) to your table.
shojin-ryori.com.au"

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Moroccan cuisine uses spices which are mainly cumin, sweet paprika, saffron and cinnamon. The flavour from these spices makes Moroccan cuisine mild without being hot or spicy. This harira soup is a typical north African soup with a hearty taste. Chick peas and lentils are widely used for this recipe, but soy beans can be also used.

Preparation:
15 mins
Cooking time:
50 mins
Servings:
4
Calorie:
****kcal
*Australian 1cup=250ml, 1Tbsp=20ml, 1 tsp=5ml

材料

1: Olive oil … 1/5 cup (50ml)

2: Onion … 1 large piece

3: Garlic … 6 pieces

4: Sweet paprika … 1 tsp

5: Cumin … 1 tsp

6: Cinnamon powder … 1 tsp

7: Cayenne pepper … 1/8 tsp (optional)

8: Chick pea … 1 can

9: Tomato … 1/2 can

10: Vegetable stock … 3~4 cups

11: Sugar … 1 tsp

12: Salt and pepper … to taste

13: Baby spinach leaves… 1/2 cup

Method:

01 Dice onion and finely chop garlic. Drain and rinse the chick peas. Crush tomato with a hand or fork.

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02 Put olive oil in a pot and fry the garlic and onion well. Add spices and continue to fry for 1 minutes. Add tomato, sugar, chick peas and vegetable stock to the pot and simmer with the lid for 45 minutes over low heat.
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03 Take off the pot from the heat and use potato masher to mash the mixture roughly until it reach to the texture you desire. Add salt and pepper to taste and add the baby spinach leaves. Bring it to boil and serve.
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