Harira (Beef and Chickpea Soup) |
|
 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 2 |
|
A wonderful soup from Morocco that is rich enough to serve as both a soup and a stew. It is made either with Saffron or Tumeric. I broke down and splurged on the Saffron. It cost about $16.00 for a small jar. But guess what, you don't use very much at all. It is not as expensive as you thing, since you only use a couple of strands per recipe. So, live a little. Ingredients:
1 lb beef, cut in 1/2 inch cubes |
1 cup carrot, diced |
1 cup celery, diced |
1 cup onion, chopped |
1/2 teaspoon ground cinnamon |
1/4 teaspoon crushed saffron or 1/4 teaspoon ground turmeric |
2 tablespoons butter |
2 cups beef broth |
1/4 cup barley |
1 (16 ounce) can chickpeas (garbanzo beans) |
1 cup tomato, diced |
1/2 cup fresh parsley, chopped |
1 teaspoon fresh oregano, chopped |
2 tablespoons fresh lemon juice |
Directions:
1. Brown beef in butter in a large, heavy saucepan. Add carrots, celery, onion, cinnamon, saffron or tumeric and cook until tender.
2. Add broth and barley, cover and simmer over low heat 1 1/4 hours.
3. Add chickpeas, tomatoes,parsley, oregano and lemon juice; cook 15 minutes or longer, stirring occasionally.
|
|