Harira (Moroccan Soup)

Name: Harira (Moroccan Soup)
Yield: 2 servings
Cuisine: American
Ingredients: 100 grams Beef; 1 tbsp Olive oil; 1/2 Onion; 1/2 Eggplant (slim Japanese type); 1 half of one Red bell pepper; 1/4 tsp Paprika powder; 1/4 tsp Salt; 200 ml A. Water; 200 grams Canned tomatoes; 1 tsp Vegetable bouillon granules; 1 tsp Coriander powder; 120 grams Chickpeas (boiled); 1 dash Parsley

cookpad.japan @cookpad_jp

I was feeling nostalgic for the taste of my favorite Moroccan restaurant, so I tried making this. I added eggplant to bulk it up a bit.

Peeling the chickpeas makes for a better texture. You can also use ground meat for the beef.
Also check out Flavor of Morocco - Cous Cous Salad -Chickpea Dip - Recipe by Kuminchan

I was feeling nostalgic for the taste of my favorite Moroccan restaurant, so I tried making this. I added eggplant to bulk it up a bit.

Peeling the chickpeas makes for a better texture. You can also use ground meat for the beef.
Also check out Flavor of Morocco - Cous Cous Salad -Chickpea Dip - Recipe by Kuminchan

cookpad.japan @cookpad_jp

I was feeling nostalgic for the taste of my favorite Moroccan restaurant, so I tried making this. I added eggplant to bulk it up a bit.

Peeling the chickpeas makes for a better texture. You can also use ground meat for the beef.
Also check out Flavor of Morocco - Cous Cous Salad -Chickpea Dip - Recipe by Kuminchan

I was feeling nostalgic for the taste of my favorite Moroccan restaurant, so I tried making this. I added eggplant to bulk it up a bit.

Peeling the chickpeas makes for a better texture. You can also use ground meat for the beef.
Also check out Flavor of Morocco - Cous Cous Salad -Chickpea Dip - Recipe by Kuminchan

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Ingredients

2 servings

100 gramsBeef
1 tbspOlive oil
1/2Onion
1/2Eggplant (slim Japanese type)
1half of one Red bell pepper
1/4 tspPaprika powder
1/4 tspSalt
200 mlA. Water
200 gramsCanned tomatoes
1 tspVegetable bouillon granules
1 tspCoriander powder
120 gramsChickpeas (boiled)
1 dashParsley

Saved

Steps

1

Cut the beef into 5 mm cubes. Mince the onion, and cut the eggplant and bell pepper into 1 cm cubes. Peel the thin film off the chickpeas.
2

Heat some olive oil in a frying pan and cook the beef. Once it changes color add the onions. Once the onions wilt add the eggplant, bell pepper, and paprika powder and mix everything together.
3

Transfer to your pressure cooker and add the A ingredients. Set the pressure to "strong" and heat for 1 minute.
4

Mix with a ladle and break up the vegetables a bit. Add the chickpeas and simmer for 5 minutes.
5

Flavor with salt, transfer to a serving plate, and garnish with parsley.