Salima adapted her dad’s Moroccan Harira recipe to make it gluten-free by using rice as an alternative to traditional vermicelli noodles. You can make a vegetarian or vegan Harira by leaving out the meat.
Recipe reprinted with permission from Salima’s blog, Salimas Kitchen. More here.
1 cup garbanzo beans (soak overnight in a bowl of water, if using dried)
1 pound lamb or beef (stew meat, cut into cubes)
1 yellow onion, minced
½ cup cilantro, minced
½ tablespoon pepper
1 tablespoon salt
½ tablespoon ground ginger
2 tablespoon olive oil
- 1 cup garbanzo beans (if using dried, soak overnight)
- 28 oz tomato puree
8 cups water
2 teaspoon cornstarch
2 teaspoon water
1 cup rice
1 cup dried green lentils
- In a heavy bottom soup pot, add cubed lamb or beef, chopped onion, half of cilantro, salt, pepper, ground ginger and olive oil.
- Saute on medium high heat for 5-10 minutes or until the meat is browned and onion is translucent.
- Drain garbanzo beans and add to the pot with tomato puree and water. Bring liquid to a boil then, cover, lower and simmer for 25-30 minutes or until garbanzo beans are cooked.
- In a small pot, add lentils and cover with water. Bring to a boil, cover and lower to a simmer for 15 minutes. Turn off the heat. Set aside while you wait for the soup to be done.
- In a small bowl, mix together cornstarch and cold water until no clumps remain. Uncover soup and mix in the cornstarch water slurry to thicken.
- Add rice, lentils and half of the remaining cilantro. Cook until the rice is done. Serve with a sprinkle of fresh cilantro and enjoy!
- Category: Main
- Method: Cook
- Cuisine: Mediterranean
Keywords: moroccan harira, moroccan harira soup, gluten-free moroccan harira, gluten-free dinners