Moroccan Harira Stew
After my colleague Linda, who takes many of the gorgeous food photographs for The Scramble, went on a food tour in Morocco, led by Chef Amy Riolo, she shared a version of this recipe with me. I couldn’t believe how fragrant and delectable this stew is, and now I’m so excited to share it with you! I know it goes over my usual number of ingredients but, believe me, it’s worth it.
- Time: 60 min
- Servings: 6
Source: The Scramble
Ingredients
- extra virgin olive oil
- yellow onion
- dried green lentils
- fire-roasted diced tomatoes
- reduced-sodium chicken or vegetable broth
- saffron threads
- ground cinnamon
- black pepper
- pearled farro, Arborio rice or quick-cooking brown rice
- stalk celery
- tomato paste
- fresh flat leaf parsley
- fresh cilantro
- canned chickpeas