Harira

This thick Moroccan soup is traditionally served during the holy month of Ramadan, when Muslims fast during the day and break their fast each night with harira. It is thick with lentils, chickpeas, and tomatoes and fragrant with saffron and ginger. In many homes, the soup is made with lamb or chicken, which gives it extra flavor and heartiness. Flour is traditionally used to thicken the soup, but I like to serve it with cooked rice, which helps to balance the spices. The pressure cooker makes short work of the dried chickpeas, which most Moroccans feel are far superior to those found in a
can, and I heartily agree with that! If you are looking for a warming, exotic soup on a cold night, this is just the ticket.

SERVES 8

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 1 large sweet yellow onion, such as Vidalia, finely chopped
• 3 medium carrots, finely chopped
• 3 celery stalks (including the leaves), finely chopped
• ½ teaspoon saffron threads, crushed in the palm of your hand
• ½ teaspoon ground ginger
• 2 cups dried chickpeas, presoaked and drained
• 1 cup brown lentils, rinsed
• One 28-ounce can tomato puree
• 8 cups chicken or vegetable stock or store-bought chicken or vegetable broth
• Salt and freshly ground black pepper (optional)
• ½ cup finely chopped fresh cilantro
• ½ cup finely chopped fresh flat-leaf parsley
• 3 cups cooked long-grain rice, such as basmati, for serving

INSTRUCTIONS:

1. Heat 2 tablespoons of the oil in the pressure cooker over medium-high heat. Add the onion, carrots, celery, saffron, and ginger and sauté for 4 to 5 minutes to soften the vegetables.
2. Add the chickpeas, lentils, tomato puree, and stock and drizzle with the remaining tablespoon of oil.
3. Lock the lid in place and cook at high pressure for 17 minutes.
4. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
5. Taste the soup for seasoning and add salt and pepper if needed.
6. Stir in the cilantro and parsley.
7. Serve the soup over rice in large bowls.

Harira is typically served with dates or dried fruits as a sweet accompaniment during Ramadan, along with crusty bread or traditional Moroccan flatbread called khobz. It is a nourishing and satisfying dish that provides sustenance after a day of fasting.

Harira can be enjoyed beyond Ramadan and is often served as a main course or as a starter for a larger Moroccan meal. It is a versatile soup that can be customized based on personal preferences and dietary needs. The combination of warming spices, hearty ingredients, and aromatic herbs makes harira a beloved Moroccan dish that is both comforting and flavorful.