Harira is a traditional Moroccan dish that is often eaten to break the fast during Ramadan. It is also prepared during special occasions or celebrations. This hearty soup is a meal in itself. The meat used can vary depending on the occasion. Lamb and chicken are also commonly used for this recipe.
Slow cooking is required to make sure that the meat and other ingredients are soft and the flavors set in. If you do not have the luxury of time, you may use the pressure cooker to cook the meat and use the broth instead of water and chicken stock. I prefer this technique because it gives the soup a beefier taste.
1/2 cup dried chickpeas
800g beef rump, cut into 2cm pieces
1 red onion, finely chopped
1 celery stick, finely chopped
1 carrot, peeled, finely chopped
2 garlic cloves, crushed
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground turmeric
2 large tomatoes, seeded and chopped
4 cups chicken stock
2 cups water
1/2 cup brown lentils, rinsed
1/4 cup long-grain white rice, rinsed
2 cups fresh or frozen broad beans, peeled
1/4 cup flat-leaf parsley, shredded
1/4 cup mint leaves, shredded
Soak the peas in a large bowl with cold water overnight.
Place the drained chickpeas, beef, onions, celery, carrots, garlic, ginger, turmeric, cinnamon, tomatoes, water and chicken stock in a large pot or Dutch oven over high heat. Bring it to a boil. Reduce heat and cook for 2 hours or until the beef is tender. Stir occasionally.
Add the lentils and rice into the pot. Cook it for another 30-45 minutes or until the lentils and rice are soft. Stir in the broad beans. Season it with salt and pepper.
Ladle the soup into individual bowls and top with the shredded mint leaves and parsley. Serve warm.
Photo Courtesy Of: Girl Interrupted Eating