Harira is served during Ramadan as the first dish at the ‘breaking of the fast’ when the sun goes down. It is found on Morroccan menus all through the year, a perennial favourite that is varied from one household to another. It is hearty and delicious and seems to fulfil every need we have from food.
Here is a simple version.
- 2 onions, diced
- 2 celery sticks, diced
- 1 carrot, diced
- 500gm of chicken thigh, diced (optional) and seasoned
- 1 pinch of saffron thread, soaked in warm water
- 1 can of chickpeas
- ¼ cup French lentils
- 2 cans of whole peeled tomatoes
- 1/2 tsp cinnamon
- 1/2 tsp turmeric
- 1 tsp cumin
- 2cm knob of ginger, grated
- 2 cloves of garlic, minced
- 1 litre of stock (veg or chicken)
- 2 tbsp lemon juice
- 1 handful of coriander, chopped
- In the soup pot, brown the chicken lightly and remove
- Sweat the onions and then add vegetables.
- Add spices including saffron
- Add stock, tomatoes, French lentils and chickpeas. Bring to the boil and simmer for 20 minutes
- Add chicken and simmer for a further 10 minutes
- Add lemon juice
- Serve in bowls with coriander on top
Dr Christine Lee
Acupuncturist & Chinese Herbalist
Dr Christine Lee has been practising as an acupuncturist and a Chinese herbalist since 2008. She graduated RMIT with a double degree in Applied Science (Chinese Medicine and Human Biology) and has completed further studies and a hospital internship in Nanjing, China.