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6-8
Easy
By Alastair Little and Richard Whittington
Published 1995
In its original Moroccan form, harira is a relatively simple chickpea soup that may be made using either lamb or chicken for flavour rather than substance. Here the dish is closer to a liquid stew, with the chicken playing a central role.
Chickpeas, lentils and rice on the same plate may sound daunting, but any heaviness is avoided by deliberately breaking the preparation into separate steps to strike a new and sophisticated note. Care is taken to avoid overcooking the chicken and a