Fast-breaking soup: Harira
The Middle Eastern soup Harira has cropped up in several of the different cookbooks and magazines that I’ve been reading lately. It’s a thick, near solid, nourishing soup (it can be so thick that it’s close to getting called a stew!) which was traditionally served to break the Muslim fast during the month of Ramadan but what drew me to it was the fact that it combines both chickpeas and lentils – two of my favourite ingredients. Most recipes also include lamb but, due to my lack of funds when I made this, my soup was almost vegetarian, save for the chicken stock.
