Moroccan Harira Without Meat

نصر بن عمرKok

Ingredienser

• Chickpeas, soaked
  1 cup
• Lentils
  4 tablespoons
• Large tomatoes, grated
  2 pieces
• Chopped parsley
  2 tablespoons
• Cilantro, chopped
  2 tablespoons
• Vermicelli
  3 tablespoons
• Flour, mixed with a cup of water
  2 tablespoons
• Tomatpasta
  2 tablespoons
• Olie
  0.5 cup
• Salt
  1 teaspoon
• Sort peber
  1 teaspoon
• Ingefær
  1 teaspoon
• Kanel
  1 teaspoon
• Vand
  2 liters
• Vand
  1 cup

Trin

1. 1

   In a pot over heat, add 2 liters of water, parsley, cilantro, chickpeas, lentils, black pepper, ginger, cinnamon, oil, and salt. Let the mixture boil for 15 minutes, then cover the pot and let it sit for 20 minutes.

   Nødvendigt udstyr:

   Kedel

   15 min
2. 2

   Add the grated tomatoes and tomato paste to the pot and let the mixture boil for 5 minutes.

   5 min
3. 3

   Gradually add the flour mixed with water to the pot, stirring continuously for 10 minutes, then gradually add the vermicelli and stir for another 10 minutes.

   20 min
4. 4

   Remove the pot from the heat, pour the harira into a dish, and serve hot.

   5 min

Ernæringsfakta

Ingrediensers næringsindhold (pr. 100g)

Vermicellipr. 100g

Energi371 kcal

Protein13 g

Total fedt1.5 g

Kulhydrat75 g

Kostfibre3 g

Sukkerarter i alt0.5 g

Tomatpastapr. 100g

Energi100 kcal

Protein1.5 g

Total fedt0.5 g

Kulhydrat24 g

Sukkerarter i alt20 g

Kostfibre2 g

Oliepr. 100g

Energi884 kcal

Total fedt100 g

Saltpr. 100g

Aske100 g

Sort peberpr. 100g

Energi250 kcal

Protein10 g

Total fedt4 g

Kulhydrat64 g

Kostfibre25 g

Ingefærpr. 100g

Protein2 g

Kanelpr. 100g

Energi247 kcal

Protein4 g

Total fedt1.2 g

Kulhydrat81 g

Kostfibre53 g

Sukkerarter i alt2.2 g

Vandpr. 100g

Vand100 g

Vandpr. 100g

Vand100 g

* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.

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