Chickpea Harira
During the month long observance of Ramadan, devout Muslims are asked to go without eating anything substantial from sunup to sundown. Harira is a soup that is traditionally served to break the fast after sundown in Morocco. Although harira is most often prepared with lamb or chicken, a mighty savory version can also be prepared without meat.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Throughly rinse the chickpeas and place them in the slow cooker insert along with the water, tomatoes, celery leaves, and onion. Cover and cook on low for 6 to 8 hours, or until the chickpeas are tender.
Step 2
In an electric coffee mill or a mortar and pestle, grind the cloves, cinnamon, peppercorns, cumin, saffron, and red pepper flakes to a powder. Add the ground turmeric.
Step 3
Add the spices to the soup 1 to 2 hours before serving. (If you plan to be gone all day, you can add all the ingredients at the start. However, the spices will be just a bit more pungent if you hold off adding them until the chickpeas have cooked for a while.)
Step 4
Just before serving, stir in the olive oil, parsley, cilantro, and lemon juice. Add salt to taste and serve, topping each serving with a dollop of yogurt.
Suggested Beverage
Step 5
Consumption of alcohol is generally not encouraged by Muslim religious practices, so it’s probably best to leave this one to your imagination or taste.
