Rahma's Moroccan Harira Soup

Name: Rahma's Moroccan Harira Soup
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 8-10 bowls
Ingredients: 1 medium onion, pureed; 5 medium tomatoes, peeled and pureed; 2 tablespoons parsley; 2 tablespoons cilantro; 4 tablespoons celery; 1 cup chickpeas, soaked overnight; 1 cup lentils, soaked overnight; 5 chicken livers or 5 chicken gizzards; 4 chicken bouillon cubes or 4 beef bouillon cubes, depending on what type of meat you used; 1 tablespoon butter; 1 -1 1/2 liter water; 1/2 tablespoon black pepper; 1/2 tablespoon ginger; 1 cinnamon stick; 1/2 tablespoon turmeric; 6 ounces tomato paste; 1 cup vermicelli, you can also do 1/2 cup Vermicelli Pasta and 1/2 cup rice; salt and pepper

Submitted by Chef.Wanna.Be

"This is another one of my mother-in-law's personal recipes. Serve with fresh bread and fresh lemon."

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Ready In:: 2hrs 20mins
Ingredients:: 18
Yields:: 8-10 bowls

ingredients

1 medium onion, pureed
5 medium tomatoes, peeled and pureed
2 tablespoons parsley
2 tablespoons cilantro
4 tablespoons celery
1 cup chickpeas, soaked overnight
1 cup lentils, soaked overnight
5 5 chicken livers or 5 chicken gizzards
4 chicken bouillon cubes or 4 beef bouillon cubes, depending on what type of meat you used
1 tablespoon butter
1 - 1 ¹⁄₂ liter water
¹⁄₂ tablespoon black pepper
¹⁄₂ tablespoon ginger
1 cinnamon stick
¹⁄₂ tablespoon turmeric
6 ounces tomato paste
1 cup vermicelli, you can also do 1/2 cup Vermicelli Pasta and 1/2 cup rice
salt and pepper

directions

Add all ingredients and bring to a boil, then allow to simmer for a few hours. Check the chickpeas to make sure they are soft.
Make a thickener by mixing 1 cup water and 1/2 cup flour then slowly pouring into soup.
To finish the soup crack one egg and mix into the soup!
Serve and enjoy!