Go Back

Harira with rice

Harira is a famous Moroccan soup that is also popular in other North African countries, especially during Ramadan and family celebrations and recipes vary by region. Harira with rice is a hearty, one-pot dish that's a particular favourite in Morocco. It is very easy to prepare and, although the cooking can take many hours, it can be left simmering gently by itself on the stove. The classic accompaniment is flat bread.
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Resting Time 4 hours
Total Time 1 hour 50 minutes
Servings: 4 people
Cuisine: North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g chickpeas
  • 2 Tbsp olive oil
  • 250 g lamb or mutton
  • 1 onion
  • 1.5 litre vegetable soup
  • 100 g red lentils
  • 2 large ripe tomatoes
  • 1 red bell pepper
  • 1 Tbsp tomato purée
  • 1 tsp of sugar
  • 1 tsp ground cinnamon
  • ½ tsp turmeric or saffron
  • ½ tsp ground ginger
  • 1 Tbsp chopped coriander
  • 1 Tbsp chopped parsley green
  • 50 g long grain rice

Method
 

  1. Soak the chickpeas overnight.
  2. Cut the meat into bite-sized chunks.
  3. Heat the oil in a large, heavy-based pan, then brown the meat for 5 to 10 minutes.
  4. Finely chop the onion, add to the meat, and cook for about 5 minutes at low temperature while stirring.
  5. Add the chickpeas and the stock. Bring to the boil, stirring well, then put on the lid and gently simmer on a low flame for at least 2 hours.
  6. Skin the tomatoes, chop them finely. Deseed the pepper and chop it finely.
  7. Add the lentils to the soup. Add the pepper and tomato pieces, then the tomato purée, sugar and spices. Cook for 15 minutes, then add the rice. Cook for another 15 minutes.
  8. When the lentil and rice are tender add the herbs and turn off the heat.
  9. Season with salt & pepper. Drizzle with some lemon juice just before eating.