HARIRA: MOROCCAN TOMATO AND BEEF STEW

Ingredients

• 1 pound cubed beef (or other protein), cut into 1 inch pieces
• 1 large white onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 pound fresh tomatoes, chopped
• ½ cup dried lentils
• ½ cup long-grain basmati rice
• 3 cups homemade vegetable stock
• 1 can tomato paste
• 1 cup cooked chickpeas (from a can), or dried chickpeas soaked overnight
• ¼ cup fresh cilantro leaves, chopped
• ¼ cup fresh parsley, chopped
• 1½ teaspoons sea salt

Tadouira

• ½ cup chickpea flour
• 1 cup water
• 1 tablespoon tomato paste (optional)

Spices

• 1 tablespoon ground turmeric
• 1 tablespoon ground cinnamon
• 1 tablespoon ground paprika
• ½ tablespoon ground cumin
• 1 teaspoon saffron, crushed
• 2 teaspoon of ground black pepper

Garnish

• 1 lemon, cut into wedges (optional)

How to Make

Stage 1

1. Heat large saucepan over high heat and add oil. Once hot, place meat into pan and cook for 1-2 minutes
2. As the meat starts to brown on each side, remove the meat and place into a bowl. Set aside

Stage 2

1. Bring the saucepan down to medium-high heat and add the onions, celery, carrots, and garlic with a splash of vegetable stock. Stir around and begin to cook the vegetables together.
2. After several minutes, add the tomatoes and their juices. Cook for another 2 minutes
3. As the tomatoes start to soften, add the spices and mix thoroughly through vegetables and tomatoes
4. Once the spices are well mixed in, re-add your meat and any additional juices that have accumulated in the bowl. Then add your lentils and rice and stir
5. After ~30 seconds of stirring, begin adding vegetable stock into the mixture 1 cup at a time. As you add the stock to the saucepan, stir it throughout and distribute the liquid well
6. Once the stock is fully added, add the tomato paste and chickpeas. Bring the saucepan to high heat and to a boil
7. As the soup starts to boil, bring to a simmer and let cook for at least an hour

Stage 3

1. While the harira is simmering, begin making the tadouira by gradually adding water to the chickpea flour in a bowl.
2. The end result should be a runny yellowish slurry, which will go into the harira at the end

Stage 4

1. Periodically check on the harira via the texture of the meat. The meat should be very soft but still retain its original form.
2. Once you feel it's right to move on, add the fresh greens (cilantro and parsley) and simmer for another 5 minutes
3. Add the tadouira and stir thoroughly in the soup over the simmer. As it starts to thicken (after 1-2 minutes), take the harira off the heat and serve.
4. If desired, add a splash of lemon juice and additional fresh greens as a garnish. Enjoy!