Moroccan Harira: time to shake things up!

Sometimes, we need to shake things up and depart from the same old monotony. There are certain Indian dishes I’ve made hundreds if not thousands of times because they are a staple dish that I can count on to deliver nutritious, flavorful, and healthy meals. Two of these dishes are Dal (lentils) and Chana Masala (Chickpeas) both of which are delicious, plant-based protein, and one pot meals. I’ve made these so often, I could probably prepare them in my sleep! I was looking for and exciting way to treat my lentils and chickpeas when I chanced upon the makings of HARIRA. A simple, flavor packed bean soup!

Moroccan Food excites me! I have been experimenting with and cooking Moroccan food for a long time. I invested in a Tagine (Moroccan conical clay pot) too! It fascinates me how similar yet different Moroccan cuisine is with Indian cuisine. They both use common spices like cumin, cloves, turmeric, cinnamon and so many more, yet, the outcome is so varied. There is a familiarity on my palette, yet a difference in taste, texture and appearance.

I decided to make Harira as a little experiment. It was easy enough, my pantry and fridge were already stocked with the ingredients. When I prepared this dish and took my first bite, it blew my mind! Most of all, it was delicious. Similar ingredients, with such a different outcome! It’s no surprise that this dish is an old standby in Morocco, commonly served as a starter, snack as well as a soup used to break a religious Fast. If you’ve never tried this soup before, it’s time to shake things up and try it!