Harira – Morroccan chickpea and lentil soup

 

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.

Ingredients:

  • 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

Method:

  1. In the soup pot, brown the chicken lightly and remove
  2. Sweat the onions and then add vegetables.
  3. Add spices including saffron
  4. Add stock, tomatoes, French lentils and chickpeas. Bring to the boil and simmer for 20 minutes
  5. Add chicken and simmer for a further 10 minutes
  6. Add lemon juice
  7. Serve in bowls with coriander on top

Recipe by:

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.

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