Healthy Moroccan Harira without Flour

Moroccan Harira

Ingredients:  

• 1 small cup of lentils
• 1 tablespoon of fava beans
• 2 small cups of peeled chickpeas
• 5 tablespoons of chopped cilantro, parsley, and celery
• 1 small chopped onion
• 1 tablespoon of vegetable oil
• ½ teaspoon of turmeric
• 1 teaspoon of ginger
• 1 teaspoon of salt
• 2 liters of water
• 5 tomatoes
• 2 potatoes
• 1 carrot
• 1 tablespoon of tomato paste (optional)
• 1 small cup of vermicelli (preferably the "seffa" type)
• 2 cinnamon sticks
• 1 teaspoon of clarified butter (smen)

Instructions:

1. In a pressure cooker, add the chickpeas, lentils, fava beans, and chopped onion. Keep the tomatoes unpeeled, and peel the potatoes and carrot without cutting them.
2. Add the celery, cilantro, parsley, oil, all the spices mentioned, and clarified butter. Stir everything well over low heat.
3. Pour in the boiling water, close the pressure cooker tightly, and cook for 30 minutes until everything is well done.
4. Once cooked, remove the tomatoes, potatoes, and carrot. Blend them to create a smooth mixture that will thicken the harira.
5. Return the blended vegetables to the pot, add the tomato paste (if using), and stir well.
6. Add the vermicelli and stir for five minutes until you get the desired consistency.
7. Finally, add a tablespoon of chopped celery, whisk an egg, and stir it well into the soup.
8. Serve the harira hot with chebakia, dates, and boiled eggs. Enjoy your meal