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Revisited Harira with black-eyed peas

Written by FDM

Let’s go off the beaten track with this revisited Harira which incorporates unexpected ingredients but the result remains just as good.

(6 to 8 people)

4 ripe tomatoes
150 g shelled peas
125 g black-eyed pea soaked in water overnight (foul gnawa)
1 leek
3 carrots
1 onion or shallot
2 potatoes
2 zucchini
1 celery stalk
1⁄2  celeriac
1 clove garlic
40 g butter
150 g beef
1 bay leaf
2 tsp. chopped parsley
125 g overnight soaked chickpeas
2 tsp. chopped basil
50 g basmati rice
50 g  lumache pasta
30 g parmesan
2 l vegetable broth
Salt and pepper


Bring two liters of water to a boil and pour your black-eyed peas into it. When the water boils again, remove the pan from the heat and let stand as it is for at least 1 hour. Meanwhile, cut the meat into cubes, cut the leek in half and slice it into small pieces. Peel two carrots and cut them into rings. Peel the potatoes, zucchini, and the remaining carrot and dice them. Chop the onion.

Taper and slice the celery stalk and the celeriac into small pieces. Boil the tomatoes, peel them and dice them. In a large pot, melt the butter over low heat. Throw in the meat cubes and brown them, stirring for 1 to 2 minutes. Add the leek, carrots, celeriac, potatoes, zucchini, onion, peas, and chickpeas. Sauté for a few minutes while stirring. Then do the same with the celery stick, parsley, basil, garlic, bay leaf, drained black-eyed peas, tomatoes, and finally, the vegetable broth previously prepared. Add salt and pepper. Let simmer on low heat for 2 hours. 30 minutes before iftar, bring your Harira to a boil, add the rice and cook for 15 minutes. Repeat the operation for the pasta. Adjust the seasoning if necessary and sprinkle with grated Parmesan cheese before serving.