Monsoon cravings hit different — but then so does the lethargy that comes with it. This traditional Harira soup, all the way ...

Harira soup from Morocco is a perfect monsoon meal which is packed with chickpeas, lentils, herbs and warm spices. It’s ...

In a large stockpot, combine the meat with the beans, turmeric, cumin, salt and 6 cups of water and bring to a boil. Lower the heat, cover and simmer for 40 to 45 minutes or until the beans are ...

Turn the heat off and let the harira rest for at least an hour. Discard the bottom 4-inches of the parsley stems and mince the rest. Add to the stew along with lemon juice before serving.

Harira. Yields: 8-10 servings. Ingredients. 2 tablespoons extra-virgin olive oil or butter; 1 lb. diced lamb shoulder or shank meat; 1 large onion, finely diced, about 2 cups; 4 garlic cloves, minced; ...

Ingredients: 2 tbsp olive oil; 1 large onion, finely chopped; 3 cloves of garlic, finely chopped; 3 carrots, finely chopped; 2 celery sticks, finely chopped ...

Harira is a soup traditionally eaten during the holy month of Ramadan to break the daily fast, which begins at dawn and ends at sunset. It’s also served on special occasions, such as the morning ...

Originating from North Africa's Maghreb cuisine, harira is a traditional tomato-based soup with chickpeas and lentils typically served to break the daily fast during Ramadan. Several years ago ...

To make the harira, place the oil in large saucepan over high heat. Add the onion and garlic and cook for 6-8 minutes or until soft but not coloured.

Serves 4 to 6 as a main dish. Note: From "The Splendid Table's How to Eat Weekends: New Recipes, Stories & Opinions From Public Radio's Award-Winning Food Show," by Lynne Rossetto Kasper and Sally ...