Here's a recipe for making Harira, a traditional Moroccan soup often enjoyed during Ramadan:
Ingredients:
1 cup dried chickpeas, soaked overnight and cooked (or 1 can of chickpeas, drained)
1/2 cup lentils
1/2 cup fine bulgur wheat
2 tablespoons olive oil
1 onion, finely chopped
2 celery stalks, finely chopped
2 carrots, peeled and diced
3 cloves of garlic, minced
1 tablespoon tomato paste
1 can (14 oz) diced tomatoes
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Salt and pepper to taste
6 cups vegetable or chicken broth
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
Juice of 1 lemon
Optional toppings: fresh lemon wedges, chopped fresh herbs, cooked meat (such as lamb or chicken), and hard-boiled eggs
Instructions:
In a large pot, heat the olive oil over medium heat. Add the chopped onion, celery, and carrots, and sauté until they start to soften.
Add the minced garlic and tomato paste to the pot, and cook for another minute, stirring constantly.
Stir in the diced tomatoes, ground ginger, turmeric, cinnamon, cumin, paprika, salt, and pepper. Mix well to combine the ingredients.
Add the cooked chickpeas, lentils, and bulgur wheat to the pot, and stir to coat them with the spice mixture.
Pour in the vegetable or chicken broth, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes, or until the lentils are cooked and tender.
Stir in the chopped parsley, cilantro, and lemon juice. Cook for an additional 5 minutes to allow the flavors to meld.
Taste the Harira and adjust the seasoning if necessary.
Serve the Harira hot, garnished with your choice of toppings such as fresh lemon wedges, chopped herbs, cooked meat, and hard-boiled eggs.
Accompany it with traditional Moroccan bread or dates for a complete meal.
Note: Harira is often enjoyed as a soup during Ramadan to break the fast, but it is also served as a comforting meal throughout the year.
