Lamb and Chickpea Soup with Lentils
Rich and soothing soups like this one are famous in Morocco. Muslims traditionally eat them to break their daily fast during the holy month of Ramadan. Usually thickened with flour or rice, these hariras are also often served as supper throughout the year. It is a smart idea to make a double batch because although hariras are very good the day you make them, they are exceptional the next day, after the flavors have melded.