Prep 15 mins
Cook 2 hrs 30 mins
In Morocco and throughout the Middle East, Muslims fast from sunrise to sunset during the holy month of Ramadan. The traditional evening meal is harira, a full-bodied soup with an earthy, spicy flavor. This particular version is a cross between a soup and a stew. For an even heartier dish, serve steamy ladlefuls over white rice. From THE BEST OF THE MEDITERRANEAN by Sandra Glock.
- 1⁄2 cup dried garbanzo beans, rinsed, picked over (4-ounces)
- 2 tablespoons unsalted butter
- 1 1⁄4 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 3⁄4 teaspoon sweet paprika
- 1⁄2 teaspoon fresh ground black pepper
- 1 pinch saffron thread
- 3⁄4 lb boneless lamb, cut in 1/2-inch cubes
- 1 cup chopped onion
- 3 tablespoons chopped parsley
- 3 tablespoons chopped fresh cilantro
- 1 1⁄2 cups crushed canned tomatoes
- 5 1⁄3 cups water
- 1⁄2 cup lentils, rinsed, picked over (4-ounces)
- 2 tablespoons lemon juice
- 1 1⁄2 teaspoons salt
- In a medium bowl, soak peas in cold water to cover overnight; drain.
- In a Dutch oven, melt the butter over low heat.
- Stir in the cinnamon, ginger, turmeric, paprika, pepper, and saffron, and cook 2 minutes.
- Stir in the lamb, onions, parsley, and coriander, and cook, stirring occasionally, 20 minutes, or until the onions are soft.
- Stir in the tomatoes and simmer 10 minutes.
- Add the water and chick peas.
- Heat to boiling over medium heat and simmer, partially covered, 1 hour.
- Stir in the lentils and simmer, partially covered, 45 minutes, or until the lentils are tender.
- Stir in the lemon juice and salt, and cook 5 minutes longer.