Tomatoes, vegetables, legumes and all the power of Berberé spices.
HARIRA soup-typical of Morocco and Algeria-is usually eaten during Ramadan or on special occasions. It usually involves meat but can also be found in vegetarian or vegan versions, only with vegetables and legumes.
This recipe by Chiara Caprettini @nordfoodovestest has the addition of pumpkin and kale, and then a few teaspoons of Berberé spices, a truly extraordinary blend of chili peppers, ginger, cardamom, coriander, fenugreek, cloves, cumin, nutmeg, and cinnamon.
Ready to travel together? Here is the recipe!
INGREDIENTS FOR 4 PEOPLE:
Serves 4 people
* 200 g chickpeas
* 200 g red lentils
* 200 g pumpkin
* a few leaves of kale
* 300 ml tomato sauce
* 3 cloves of garlic
* 2 teaspoons Berberè spices
* 1 teaspoon mint powder
* olive oil, salt and pepper to taste.
PREPARATION:
* Soak chickpeas and lentils overnight in water and mint.
* The next day, clean the squash and cut it into cubes. Remove the tough part of the kale leaves and cut the greens into small pieces.
* In a saucepan, sauté garlic* in oil, salt and pepper. Add the greens, chickpeas, lentils, Berberè spices, and tomato sauce, cover with plenty of water, and cook on low heat for about 4 hours (add water halfway through cooking).
* Adjust salt if necessary and serve the soup with a drizzle of raw oil.
ORGANIC WINE PAIRING!
Accompany with a glass of Raboso IGT Veneto "Back to Basic"
The certified organic and vegan grapes come from the estate's Raboso vineyard, a grape variety to which we are historically very close and to which many family harvest memories are linked. A typically tart, medium-bodied wine with hints of berries, blackberry and morello cherry.
