Harira
Servings: 12
Harira - a Moroccan Stew of Chickpeas, Lentils, Pasta and Lamb provides a hearty, healthy and simple meal for cool evenings
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Ingredients
- 2 Tbs Olive Oil
- 2 Stalks Celery Medium Diced
- 1 Large Onion Medium Chop. about 1 1/2 c
- 3 Cloves Garlic minced
- 2 Tbs Ras Al Hanout Spice Blend
- 1 lb Lamb or Beef cut into small cubes
- 1 14 oz can of Fire Roasted Diced Tomato
- 4 cups stock Beef, Lamb or Veal
- 2 cups cooked Chickpeas
- 1 cup Red Lentils uncooked
- 1/2 cup Orzo or broken up vermicelli
- 1 Tbs Unsalted Butter Ghee or Smen
- 2 - 3 Tbs Parsley Chopped
- 2 - 3 Tbs Cilantro Chopped
- Kosher Salt and Ground Black Pepper To Taste
Instructions
- Heat a 5 qt Dutch Oven or other large pot over medium high heat
- Add Olive Oil
- Add Celery, Onion, and Garlic and sauté until beginning to soften
- Add 1 Tbs of Ras Al Hanout to vegetables and stir to fully coat. Cook for about one minute until spice blend is very fragrant
- Coat Lamb or Beef Cubes with remaining Ras Al Hanout, Salt and Pepper and toss to evenly coat
- Add Meat to Dutch Oven and brown for several minutes until there are no large spots of "pink" meat remaining on the surfaces
- Add about 1/3 of the can of diced tomatoes. Using a stick blender, puree the remaining tomatoes in the can.
- Add the tomato puree and about 3 1/2 cups of the stock, and stir to fully combine.
- Heat to a gentle simmer
- Add chickpeas, lentils, orzo and butter. Stir to combine and return to a simmer
- Let simmer uncovered for about 30 minutes until lentils and orzo are cooked through
- The stew will be very thick. If necessary, add remaining stock and return to a simmer
- Stir in parsley and cilantro
- Check for seasoning/taste and add Salt and Pepper to taste
Notes
If you have time, you can cube the meat a day ahead and add salt, pepper, and 1 TBS spice blend and let marinate in the rub for a full day before using
Vegetarian Variation: Use Veggie Stock in lieu of Beef Stock and increase Chickpeas to 3 cups