- 200g chickpeas;
- 400g red lentils;
- 500g lamb;
- 2 tomatoes;
- 50g olive oil;
- 3 celery stalks;
- 3 bulbs;
- ginger root;
- 2 garlic slices;
- 1 tsp turmeric;
- parsley greens;
- 1,5 litres broth;
- 0,5 tsp cumin;
- 1 tsp coriander;
- 0,5 tsp ground chilli;
- black pepper ground;
- 1 lemon;
the evening soak chickpeas in cold water, and in the morning rinse it well, clean from husks and boil until semi-ready. Be sure to taste it so it’s not too soft and boiled.
Cook the meat broth. Cut the meat into small pieces, put in a pan of boiling water, salt and cook until ready. Then remove the pan from the heat and retrieve the meat from the broth.
Rinse tomatoes, scalp boiling water, peel from seeds and leather, cut into cubes. Celery stalks finely chop, onion cut with half rings.
On the bottom of a large saucepan pour some olive oil, put the celery and onions. Roast them over a low heat for five minutes, then add grated ginger and chopped garlic. Roast for a couple more minutes, put the turmeric and finely chopped parsley.
Then pour into a pan of vegetables a litre and a half of broth and let it boil. After boiling, send 2/3 lentils into it, and 1/3 leave. Cook for thirty minutes over a medium heat, add the tomatoes.
Pour the soup into a blender, purify for thirty seconds. Then pour back into the pan, let it boil, remove the foam, add the coriander and cumin. Put the remaining lentils, chilli, salt, pepper and cook for ten minutes.
Rinse the lemon, peel from the zest and squeeze the juice out of it. Add it to the harira along with shredded zest. A couple of minutes before ready, put the chickpeas in the soup, remove it from the heat and let it coax.
Put nuts on a frying pan, put in a preheated to 180 degree oven for ten minutes so they make good friends. Then get them, lay them out on the board and cover with a napkin. Chilled nuts with a rolling pin, stir with idol.
cooked meat cut into small pieces. Serve meat and nuts separately on the table. Mix them in a plate with soup before the most meal.