How to cook Moroccan soup

You will need
    • 200 g chickpeas;
  • 400 grams of red lentils;
  • 500 g of lamb;
  • 2 tomatoes;
  • 50 g of olive oil;
  • 3 celery stalks;
  • 3 onions;
  • ginger root;
  • 2 cloves of garlic;
  • 1 tsp turmeric;
  • parsley;
  • 1.5 liters of broth;
  • 0.5 tsp cumin;
  • 1 tsp of coriander;
  • 0.5 tsp ground chili;
  • salt;
  • ground black pepper;
  • 1 lemon;
  • hazelnut.
In the evening, soak chickpeas in cold water, and in the morning, rinse it thoroughly, peel and cook until half ready. Be sure to try the taste so that it is not too soft and boiled soft.
Prepare the meat broth. Meat cut into small pieces, put in a pot of boiling water, salt and cook until tender. Then remove the pan from the heat and remove the meat from the broth.
Wash tomatoes, scald with boiling water, peel off seeds and peels, cut into cubes. Celery stalks finely chopped, onion cut into half rings.
Pour some olive oil on the bottom of a large saucepan, put celery and onion. Fry them on low heat for five minutes, then add grated ginger and chopped garlic.Fry a couple of minutes, put turmeric and finely chopped parsley.
Then pour into the saucepan with vegetables and a half liters of broth and let it boil. After boiling, send 2/3 lentils to it, and 1/3 leave. Boil for thirty minutes over medium heat, add tomatoes.
Pour the soup into a blender, mash for thirty seconds. Then pour it back into the pan, let it boil, remove the froth, add the coriander and cumin. Put the remaining lentils, chili, salt, pepper and cook for ten minutes.
Wash the lemon, peel it and squeeze the juice out of it. Add it to harira with chopped zest. A couple of minutes before being ready, put them in the chickpea soup, remove it from the heat and let it stand.
Put the nuts in a frying pan, put in an oven preheated to 180 degrees for ten minutes so that they will brown well. Then take them out, put them on the board and cover with a napkin.

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