Gently spiced Moroccan soup-stew warms the soul ...

When my family and I first moved to Houston in the '90s, a Moroccan family with young children like ours lived down the ...

For the soup 1. In a large pot, brown the meat in the oil over medium heat. Add peeled chickpeas, puréed tomatoes, grated onion, spices, smen, and 3 cups (710 ml) of water. Bring to a boil ...

Turn down the heat and simmer the soup, covered, for 1 ½-2 hours until the chickpeas are tender, adding a little more water from time to time as necessary – it can take up to 900ml more water ...

Spiced Moroccan Harira. Photo: Donal Skehan ... Food styling: Charlotte O’Connell Tomato Hoop Soup with Cheese Croutons. Photo: Donal Skehan. Food styling: Charlotte O’Connell My cooking ...

This spiced lentil and lamb soup is often served to break the fast after Ramadan, and is made using Halal meat. Heat the oil in a large, lidded saucepan over a medium heat. Add the chops and cook ...