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Fast harira
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Ingredients
Directions
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Chop the onion. Grate the ginger. Squeeze the lemon. Finely chop the parsley.
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Heat the olive oil in a soup pan and fry the strips of meat around brown. Divide the onion, ginger and ras el hanout between the meat and bake for another 2 minutes.
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Sprinkle the flour over it and add the tomato juice while stirring. Stir in the chickpeas with liquid, lemon juice, parsley and / or coriander, adding salt and pepper. Bring the soup to the boil while stirring and simmer for 15-20 minutes. Tasty with Moroccan bread.
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Nutrition
330Calories
Fat22% DV14g
Protein48% DV24g
Carbs8% DV23g
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