Learn how to make Moroccan vegetable harira

Moroccan Vegetable Harira

2 correct answers for each question

• Exercise 1: 1 questions

• Exercise 2: 1 questions

• Exercise 3: 1 questions

• Exercise 4: 1 questions

• Exercise 5: 1 questions

• secret of Harira : 1 questions +  The Secret to Perfect Harira

Ingredients:

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 2 celery stalks, diced

• 3 garlic cloves, minced

• 2 medium carrots, diced

• 1 cup canned chickpeas, drained and rinsed

• 1 cup lentils, rinsed

• 4 large tomatoes, blended (or 2 cups canned tomato puree)

• 1/4 cup fresh parsley, chopped

• 1/4 cup fresh cilantro, chopped

• 1 tsp ground turmeric

• 1 tsp ground cinnamon

• 1 tsp ground ginger

• 1/2 tsp paprika

• 1/2 tsp black pepper

• Salt to taste

• 6 cups vegetable broth

• 1/4 cup vermicelli or small pasta (optional)

Instructions:

1. Sauté the aromatics:
   Heat olive oil in a large pot over medium heat. Add the onion, celery, garlic, and carrots. Sauté until softened, about 5–7 minutes.

2. Add the spices:
   Stir in turmeric, cinnamon, ginger, paprika, and black pepper. Let the spices bloom for 1–2 minutes to release their aroma.

3. Combine the base ingredients:
   Add the tomatoes, chickpeas, lentils, parsley, and cilantro. Stir well to combine.

4. Pour in the broth:
   Add the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 30–40 minutes, or until the lentils are tender.

5. Optional: Add pasta
   If you’d like, stir in the vermicelli or small pasta during the last 10 minutes of cooking.

6. Adjust seasoning:
   Taste the harira and adjust the salt or spices as needed.

7. Serve and enjoy:
   Ladle the soup into bowls, garnish with extra cilantro, and serve with crusty bread or traditional Moroccan flatbread.

Harira is traditionally enjoyed during Ramadan, but its comforting flavors make it a favorite year-round!