Sunday, 27 January 2013

Ian's Harirra soup recipe

Soak one cup of chick peas overnight, chop up one or two onions and peel and mince three cloves of garlic, add a swirl or two of olive oil to a large pan, add the onions and gently fry for about 4 or 5 mins, add the minced garlic and stir for a min or two, add two chopped up celery stalks and add four or five diced carrots, twist it all up and put the lid on the pan for about 5 mins or so, then add the spice, one and a half teaspoons of turmeric, one of all spice, another or a half teaspoon of chilli flakes, one of cumin, another of ground coriander,half a teaspoon ginger, small pinch of saffron, half teaspoon of cinnamon and one of smoked paprika, if you have harissa paste a teaspoon of that, then add a litre of vegetable stock, bring to the boil while you are washing 125g of red lentils add these and the pre soaked chick peas, a tin of chopped tomatoes a glob or two of tomato paste sea salt and freshly ground pepper and simmer for one hour, add a half cup of fresh chopped coriander and a spoonful of honey, simmer for about 10 mins add water or reduce if needed the longer it simmers the better it gets, serve with a slice of lemon and garnish with fresh chopped coriander leaves

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