Alana and I visited Morocco but it was Passover we couldn’t eat this native bean-filled soup. Therefore, I can't say how authentically "Moroccan" this soup is, but I do know that it is authentically delicious. Harira soup is usually made with lamb. I substituted turkey for a less gamey flavor.
Ingredients
¼ cup extra-virgin olive oil
1 ½ pounds ground turkey, mixed white and dark meat
3 onions, finely chopped
3 cloves garlic, crushed
Kosher salt and freshly ground black pepper, to taste
1 teaspoon turmeric
½ teaspoon ground ginger
1 teaspoon ground coriander seeds
Pinch of cinnamon
3 quarts chicken stock
1 can chickpeas, drained
1 cup brown lentils, rinsed
4 tomatoes, peeled (by blanching in boiling water) and diced
12 chicken drumsticks, skinned
½ cup long-grain white rice
Freshly squeezed lemon juice, or ¼ lemon per serving
Chopped flat-leaf parsley
Harissa, for serving
Preparation
- Heat the oil in a large soup pot. Brown the ground turkey, onions and crushed garlic. Add salt, pepper, turmeric, ginger, coriander and cinnamon. Cook, stirring for a couple of minutes.
- Add stock, chickpeas, lentils and tomatoes. Cook for one hour.
- Add the chicken and rice and cook for another 30 minutes, stirring occasionally, until the rice is soft. Taste and adjust the seasoning.
- Before serving, add lemon juice and parsley to taste. Serve with harissa.
Yield: 15
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