Ramadan Chickpea and Lentil Soup

Name: Ramadan Chickpea and Lentil Soup (Harira)
Cuisine: Moroccan
Ingredients: 1 cup/250 g chickpeas, soaked overnight, rinsed and drained; 8 cups/2 liters unsalted chicken or lamb broth; 8 cups/2 liters unsalted chicken or lamb broth; ½ cup/125 g red lentils; 1 onion, finely chopped; 2 lbs/1 kg tomatoes, skinned and chopped; 1 teaspoon each of cinnamon, ginger, cumin, turmeric, and dried chilies; 1 teaspoon each of cinnamon, ginger, cumin, turmeric, and dried chilies; 1 teaspoon each of cinnamon, ginger, cumin, turmeric, and dried chilies; 1 teaspoon each of cinnamon, ginger, cumin, turmeric, and dried chilies; 1 teaspoon each of cinnamon, ginger, cumin, turmeric, and dried chilies; Salt and freshly ground black pepper; Salt and freshly ground black pepper; Olive oil; Parsley cilantro/coriander, finely chopped; Parsley cilantro/coriander, finely chopped; Lemon quarters

Harira

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Sacred Food

By Elisabeth Luard

Published 2001

About

A hearty lentil and chickpea soup, this is the substantial dish with which the Muslim population of Morocco like to break the month-long fast of Ramadan, stopping off at one of the special harira stalls set up in the marketplace each evening as the sun goes down.

Ingredients

1 cup/250 g chickpeas, soaked overnight, rinsed and drained
8 cups/2

Africa
Morocco
Starter
Soup
Gluten-free
Ramazan

Method

Cook the chickpeas in the broth for at least 2 hours, till tender. Don’t add salt or allow the liquid to come off the boil. Add more boiling water to maintain the volume.
When the chickpeas are perfectly soft, stir in the lentils, onion, tomatoes, and spices, season with salt and pepper, bring back to a boil and simmer for another half hour, till the lentils ar