Harira is a traditional Moroccan comfort food that is perfect for the post-xmas blues. Also being light, meat free and packed with veg is great for shedding a few festive pounds
Yepp, you know it, I know it, January kind of sucks. Most of the chocolates are gone, the excuse to sit in front of the TV for 8 hours a day has left the building and your checking out your extra tire with distaste.
What you need is a delicious winter warming, fat burning, comforting bowl of Moroccan Harira to soothe the soul and activate your Agni and to boost your metabolism.
If your pitta type you might want to leave out the garlic and top with a delicious spoon of coconut yoghurt but in general this warming soup is perfect for all dosha types on a nippy Winter afternoon.
INGREDIENTS (Serves 2-3)
10 Almonds soaked and halved
1-2 tbsp sesame oil
1 large onions , finely chopped
1 garlic clove, chopped
2 tsp turmeric
2 tsp cumin
½ tsp cinnamon
1 teaspoon fenugreek
500g carton passata
1.7l reduced-salt vegetable bouillon
Can chickpeas
2 carrots, chopped into small pieces
1 sweet potato , peeled and diced
5 celery sticks , chopped into small pieces
⅔ small pack coriander , few sprigs reserved, the rest chopped
METHOD
1. Heat the oil in a large non-stick sauté pan over a medium heat and fry the onions, carrot and sweet potato until starting to soften. Add the garlic and spices, stir briefly, then pour in the passata and stock. 3. Add the chickpeas, almonds and celery and bring to the boil. 4. Cover the pan and leave to simmer for 30 mins, then cook uncovered for a further 5-10 mins until the vegetables and chickpeas tender. Stir in the chopped coriander and serve in with the reserved coriander sprinkled over.
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