Chickpeas can be taken ready-made in banks. Or dry, then it should be soaked overnight, then boil for a couple of hours and only then start cooking harira.Harira is a typical African dish that is prepared according to a simple principle: we take everything we have, cut it, throw it into a common pot and cook it until ready.However, harira has acquired some permanent elements. Outside of Morocco, you will find everything, but inside the country, you will always find chickpeas, vermicelli and lentils, plus flour for a special structure.But meat and eggs are optional. So you can remove them from the recipe and get a vegetarian dish.And I will mention spices separately - they give a special flavor and are absolutely necessary.
Cut the meat into small cubes.
Cut the onion, parsley, coriander.
And grind in a blender.
Cut the celery.
And also grind in a blender.
Finely chop the tomatoes. It is also possible to grind or crush, but not necessarily because they will still fall apart.
Beat two eggs.
Wash the chickpeas and peel them.
Pour the oil into the pan and fry the meat (7-10 minutes).
After that, we just throw almost everything that we have prepared.
Onion with herbs, celery, tomatoes, salt, pepper. Stir and simmer for 30 minutes.
You can add a little water if the liquid is not enough.
After half an hour, add 2 liters of water, chickpeas, lentils and cook until the lentils are ready (20-25 minutes).
Then add the vermicelli, flour diluted in water, eggs. Cook for another 5-10 minutes.
Now we try and focus on the amount of salt, spices (if not enough, add), as well as the readiness of all other ingredients. And, most importantly - the consistency of harira, it, due to flour, should turn out thick, somewhat resembling jelly.
Serve by squeezing a little lemon into a plate.Bon appetit.