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Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

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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