Moroccan Harira Recipe (Thick Soup With Chickpeas & Masoor Dal)

Moroccan Harira Recipe (Thick Soup With Chickpeas & Masoor Dal) is a heart-warming soup that soothes the soul is always welcome irrespective of what weather it is outside. Moroccan cuisine has resemblance to Indian cuisine in a few ways. The spices used in Moroccan cuisines are so familiar to Indians spices. Harira is a traditional Moroccan soup dish. It’s a thick soup made from chickpeas and lentils with a whole lot of flavorful spices added. With lentils, vegetables all in one dish, this soup is a full meal in itself. For all the meat lovers, you can add lamb to the soup and make a rich filling Moroccan Harira Recipe (Thick Soup With Chickpeas & Masoor Dal) for dinner along with a Fennel, Roasted Beet & Citrus Salad with Fennel-Beet Yogurt Dressing.  Kabuli Chana (White Chickpeas), Masoor Dal (Whole), Carrot (Gajjar), Onion, Coriander (Dhania) Leaves, Garlic, Salt, Black pepper powder, Cumin powder (Jeera), Coriander Powder (Dhania), Turmeric powder (Haldi), Cinnamon Powder (Dalchini), Paprika powder, Mint Leaves (Pudina), Vegetable stock, Extra Virgin Olive Oil, Coriander (Dhania) Leaves, Parsley leaves, Curd (Dahi / Yogurt)   1 cup Kabuli Chana (White Chickpeas) , cooked 1 cup Masoor Dal (Whole) , cooked 1 Carrot (Gajjar) , chopped 1 Onion , chopped 1/2 cup Coriander (Dhania) Leaves , chopped 4 cloves Garlic , chopped Salt , to taste 2 teaspoon Black pepper powder 1 teaspoon Cumin powder (Jeera) 1 teaspoon Coriander Powder (Dhania) 1/2 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Cinnamon Powder (Dalchini) 1 tablespoon Paprika powder 1 teaspoon Mint Leaves (Pudina) , dried or fresh 3 cups Vegetable stock , or water 2 tablespoon Extra Virgin Olive Oil For garnishCoriander (Dhania) Leaves , few, chopped Parsley leaves , few, chopped Curd (Dahi / Yogurt) , (optional)     25   60     To begin making Moroccan Harira Recipe (Thick Soup With Chickpeas & Masoor Dal), cook chickpeas and red lentils separately until it turns soft but remains whole. Do not overcook and mash it.In a large pan heat olive oil. Add garlic and saute until raw smell is gone. Add onions saute until translucent. Add carrots and celery, cook for 4 to 5 minutes.Add all the spice powder and give it a good mix. Add vegetable stock and bring it to boil.Add cooked chickpeas and lentils, mix well. Add salt and pepper powder , mix cook for further 10-15 minutes.Once soup reaches its correct consistency, turn off the heat. Add fresh coriander leaves.Pour the soup into serving bowls. Garnish with some more fresh coriander and parsley. If you prefer swirl little beaten yogurt on top.Also for that extra crunch you can deep fry some spaghetti and serve it on top of the soup before serving.You can also squeeze some lime juice for that extra zing on Moroccan Harira Recipe (Thick Soup With Chickpeas & Masoor Dal). Serve with Fennel, Roasted Beet & Citrus Salad with Fennel-Beet Yogurt Dressing.