The classic favourite of Moroccans might not be easy to find in Singapore – which is why sometimes it’s just easier to make your own. The famous soup boasts rich and savoury flavours brought on by ingredients such as chickpeas, lentils and tomatoes. It’s so hearty it can even make a whole meal on its own!
- 1 cup (200 g) dried chickpeas
- 30 g butter
- 600 g lamb shoulder, cut into 2 cm pieces
- 2 medium (300 g) onions, chopped finely
- 3 cloves garlic, chopped finely
- 2 tsps ground cumin
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 1 tsp freshly ground black pepper
- ½ tsp ground turmeric
- 1 litre (4 cups) beef stock
- 400 g can chopped tomatoes
- ½ cup (100 g) dried brown lentils, rinsed
- 1 tbsps plain flour
- ¼ (60 ml) lemon juice
- 1 cup chopped fresh coriander
- Flatbread, coriander sprigs, to serve
Place chickpeas in a medium bowl, cover with cold water, and stand overnight. Rinse under cold water, and drain.
Melt butter in large heavy-based saucepan over high heat, add lamb and onions; cook, stirring, for 6-8 mins or until browned slightly.
Season with salt. Add garlic and all spices; cook, stirring, for 1 min or until fragrant. Stir in drained chickpeas; cook, stirring for 2 mins.
Add beef stock and 1 litre (4 cups) of water to the pan; bring to the boil. Cover the pan, reduce heat and simmer for 1 hour.
Using a large metal spoon or paper towel, remove and discard scum from the surface of the soup.
Stir in tomatoes and lentils; simmer, and cover for 1 hour.
Add flour to a cup or small bowl. Gradually stir in ¼ cup (60 ml) cold water, mix to a smooth paste.
Gradually stir flour paste into the soup. Simmer, uncovered, stirring occasionally for about 20 minutes or until thickened.
Stir in lemon juice and chopped coriander. Serve with flatbread and coriander sprigs.
Harira is a soup commonly eaten in Morocco and served especially during the month of Ramadan, to break the fast.
Photo: John Paul Urizar/bauersyndication.com.au