Sunwhite

Moroccan Harira Soup

Prep time

15min

Cook time

60min

Harira is a traditional Moroccan soup made with chickpeas, lentils, and tomatoes. It’s sure to become a favourite recipe in your house.

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® Calrose Rice is an oval medium-grain white rice known for its quality and taste. When cooked, Calrose rice becomes soft and tender with a tendency to stick together due to its succulent grains, allowing it to retain its moisture. Sunwhite® Calrose Rice is used in dishes that require a bit more creaminess as well as a side dish to compliment almost every meal. Its versatility means that it can be used in everything from starters and soups to desserts. For best results, rinse this rice with cold water. Drain well before cooking. All rice is naturally gluten-free. 4kg and 9kg packages are available in Jordan only.

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Ingredients to serve:

  • 200 g Chickpeas

  • 100 g Lentils

  • 100 g Sunwhite Medium Grain Rice

  • 1 Brown Onion (finely chopped)

  • 2 stalk Celery Stalks (finely chopped - optional)

  • 3 Tomatoes (large, coarsely chopped)

  • 400 g Lamb Cubes

  • 2 Garlic Cloves (crushed)

  • 2 tbsp Ground Ginger

  • 1 tsp Ground Cinnamon

  • 1 tsp Ground Black Pepper

  • 1 tsp Turmeric

  • Saffron

  • 0.5 l Water (boiled)

  • 2 tbsp Flour

  • 125 ml Chicken Stock

  • Cilantro Leaves

  • Salt

  • Ground Black Pepper

  • 1 slice Lemon

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Moroccan Harira Soup

Method

  • Soak dried chickpeas overnight in a bowl filled with water; or use canned chickpeas.

  • Melt the butter in a large pot.

  • Fry the onion, celery, and garlic until the onion is tender.

  • Add ginger, cinnamon, pepper, turmeric, and a pinch of saffron, cook until aromas are released.

  • Add the lamb, simmer for 10 minutes so the spices penetrate the meat.

  • Add chickpeas and tomatoes, keep stirring until the tomatoes are tender.

  • Pour in water, and bring to a boil. Cover and simmer for 35 minutes.

  • Add the lentils and rice.

  • Mix the flour with chicken stock. Pour the mixture into the pan. Continue cooking and stirring until the soup thickens, and the rice is cooked, for about 25 minutes.

  • Remove from heat.

  • Garnish with coriander and lemon slices.

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