Harira

Morocco's beloved tomato, lentil, and chickpea soup spiced with ginger and cinnamon, traditionally served to break the Ramadan fast.

Ingredients

• 400g chickpeas
• 1 cup flatbread
• 2 tbsp minced garlic
• 1 tsp ground cinnamon
• 1/4 cup smen (preserved butter)
• 2 red onions, chopped
• a handful of fresh cilantro, chopped
• a drizzle of dried apricots
• 400ml chicken stock
• 1/2 tsp ground cumin
• a generous handful of carrots
• honey, for serving

Instructions

1. 1

   Heat butter in a large pot over medium heat and cook the minced garlic and grated fresh ginger gently until soft and fragrant.

2. 2

   Stir in the harissa paste and ground cumin, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the merguez sausage and zucchini, stirring well to coat everything in the spiced base.

4. 4

   Pour in the water, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the merguez sausage is tender, about 1 hr.

6. 6

   Stir in the crusty bread and continue simmering for a few minutes more, until heated through.

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