Harira

Cooking Soups Harira

This hearty beef and chickpea soup is a complete meal for cold nights.

Lables: High fibre High protein Low carb Low sugar Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Place the chickpeas in a large bowl and cover with plenty of cold water. Set aside overnight to soak.
  2. Drain the chickpeas and place in a large saucepan. Add the beef, onion, celery, carrot, garlic, ginger, cinnamon, turmeric, tomatoes, chicken stock and water and place over high heat. Bring to the boil. Reduce heat to low and cook, partially covered, stirring occasionally, for 2 hours or until beef is very tender.
  3. Add the lentils and rice and cook for a further 30 minutes or until lentils and rice are tender. Add the broad beans and stir to combine. Remove from heat. Taste and season with salt and pepper.
  4. Ladle the soup among serving bowls. Top with parsley and coriander to serve.

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1/2 cup dried chickpeas
800g beef gravy steak, cut into 2cm pieces
1 red onion, finely chopped
1 celery stick, finely chopped
1 carrot, peeled, finely chopped
2 garlic cloves, crushed
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground turmeric
1 x 400g can chopped tomatoes
4 cups Massel chicken style liquid stock
2 cups water
1/2 cup brown lentils, rinsed
1/4 cup white long-grain rice, rinsed
2 cups frozen broad beans, peeled
1/4 cup finely shredded flat-leaf parsley
1/4 cup finely shredded coriander

Adv

Autors
Preparation time
6:15
Cooking time
2:45
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Soups
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