Red Moroccan Harira
24 ingredients
20 steps
Ingredients
- 14 teaspoon thyme
- 2 teaspoons salt
- 12 teaspoon paprika
- 14 teaspoon cinnamon
- 14 teaspoon basil
- 14 teaspoon turmeric
- 14 teaspoon ginger
- 1 stalk celery
- 12 red bell pepper
- 12 onion
- 1 carrot
- 18 cup fresh parsley
- 18 cup fresh cilantro
- 1 (15 ounce) can diced tomatoes
- 2 tablespoons olive oil (or more)
- 1 teaspoon minced garlic
- 14 cup uncooked brown lentils
- 14 lb chicken
- 1 (15 ounce) can tomato sauce
- 14 cup thin tiny pieces pasta
- 0.5 (15 ounce) can chickpeas (or full)
- 18 cup flour
- 14 cup milk
- 12 fresh lemon
Directions
-
1Mix all spices in a small cup.
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2Set Aside.
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3In a food processor, puree all veggies.
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4Fry garlic and lentils in oil for 2 minutes in a pan.
-
5Add Veggie Puree to pan.
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6Saute on med/high heat for 15 minutes.
-
7Stir once in awhile.
-
8Meanwhile, chop meat into 1/2 inch cubes.
-
9In Large stew Pot: Combine 2 c water, chopped meat, tomato sauce, pasta pieces and saute mixture.
-
10Bring to a light boil.
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11Let it all cook for 30 minutes on low heat.
-
12Stir occasionally.
-
13Add spices, chickpeas and 1 more c water.
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14Dissolve flour in 2/3c water.
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15Add to stew.
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16Cook 10 more minutes.
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17Add Milk.
-
18Cook 5 more minutes.
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19Squeeze in fresh lemon and turn off.
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20ENJOY!
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