Harira soup is a Moroccan soup that is traditionally eaten to break the Ramadan fast at sunset. Full of goodness and a richly flavoured broth, it comes in many forms. Ramadan is the Islamic month of fasting to commemorate when the Quran came to Mohammad. It is one of the five pillars of the Islamic faith. I will make this disclaimer: I am not Muslim. But I have friends who are and are fascinated by the ritual of food, eating and celebration.
By mixing together chickpeas, lentils and vegetables, this soup becomes a heart warming but delicious soup perfect for a lazy Sunday. Traditionally it was cooked with lamb, slowly over the day. This creates a thick, luscious dish that nourishes you after a big day. I’ve omitted the lamb here as I prefer a vegetarian version with a well flavoured vegetable stock. This is not the time for powdered cubes, find a high quality liquid stock with lots of flavour. The national soup of Morocco, Harira is fragrant with heady aromas that fill the house. The bright flecks of saffron bleed their colour through the broth. The combination of spices when cooked slowly with the onion and garlic fill the kitchen and linger for hours. I love the addition of green lentils. They hold their shape nicely and add a lovely texture.
Serve drizzled with good quality olive oil and fresh lemon squeezed over the top.
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