Back to 12 servings 1 large onion 3 celery stalks 2 tbsp olive oil, extra virgin 0.5 cup tomato puree 2 cup dried chickpeas, soaked in water overnight 0.75 dry green lentils 10 oz blade chuck roast, cut into medium sized cubes 8 cup water 0.25 cup minced coriander 0.25 cup minced parsley 0.5 cup spaghetti, broken to small pieces 1 tbsp butter or ghee Salt & Pepper to taste 1 tbsp all purpose flour 2 cup lukewarm water 1 tsp paprika 0.25 tsp cardamom 0.5 tsp ground cumin 0.5 tsp ground ginger 0.5 tsp turmeric Lemon wedge Some fresh coriander
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1 Step 1: Heat your pressure cooker on medium heat with your olive oil. If you're using an Instant Pot, you can do this using the Saute setting. You can use a food processor to mince both celery and onion to get a consistent texture. Add to the pot your minced celery and onion and cook for 5 minutes.2 Step 2: To the pot, add your 8 cups of water, chickpeas, lentils, tomato puree, beef cubes, parsley, coriander and all your spices.3 Step 3: Make sure that your mixture is completely covered in water. Cover with your lid, and tightly seal it. Let it cook on medium heat for 35-40 minutes. If you are using an Instant Pot, turn off the saute setting and cook on high pressure for 35 minutes.4 Step 4: Once the 35 minutes have elapsed, let all the steam out carefully using quick-release. Add your remaining 2 cups of water and stir. Lower the heat to medium-low and add in your broken spaghetti. Stir continuously to make sure that nothing sticks to the bottom. After 7-9 minutes your pasta should be cooked.5 Step 5: Mix 1 1/2 cups of lukewarm water with the all-purpose flour and add to the soup. Continue to stir. Add your butter or ghee and stir again. Allow to cook for another 5-7 minutes. Turn off the heat and let the soup rest for 10-15 minutes before serving.6 Step 6: Serve with a fresh squeeze of lemon, some dates on the side and of course, bread. Enjoy.getsaucepan.com/r/bad84496-05a2-4b07-8a9d-afea3cd65edf · Original: https://mymoorishplate.com/how-to-make-moroccan-harira-soup/
