Harira Ramadan soup
- 500 g shoulder of lamb
- 250 g yellow lentils
- 150 g chickpeas
- 800 g tinned diced tomatoes
- 3 rounded dessert spoons tomato paste
- 5 celery sticks
- 2 large onions, finely chopped
- 1 bunch flat parsley
- 1 bunch fresh coriander
- 40 g root ginger
- ¾ teaspoon white peppercorns
- 1 cinnamon stick
- 1 pinch saffron pistils
- 5 cl lemon juice
- 2 dessert spoons cornflour
- Coarse grey salt
The day before, place the chickpeas in a large bowl of cold water and leave to soak for at least 12 hours.
Cut the meat into small pieces; and brown in a stewpot with onions and celery chopped finely using the Robot-Coupe cutter, and salt.
Stir for 3-4 minutes over a medium heat.
Add 1 litre of water, cinnamon, and cook for 30 minutes on a low heat.
Add the drained chickpeas and lentils, cover and simmer for 1 hour.
Meanwhile, blend the diced tomatoes with the paste using your MP 240 V.V power mixer.
Finely chop the white pepper, peeled ginger, coriander, parsley and grey salt in your cutter bowl.
Add the blended tomatoes, chopped spices, saffron and 2 litres of hot water to the stewpot.
Leave to simmer for 10 minutes without covering.
Meanwhile, mix the cornflour with a little water.
Pour it into the stewpot while stirring constantly to prevent lumps from forming. The harira must be like a velouté.
Add the lemon before serving.
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