Comfort Food in January!

One way to survive the cold snowy days of January is comfort food that simmers for hours on the stove and is warm and hearty when served.  One of my favorites is Harira.  This is a Moroccan soup that is easy to assemble, simmers for two hours and is warm and perfect when served.  It can be served with a green salad or olives and with with any type of bread.  This version is adapted from one of my favourite cookbooks, David Tanis' A Platter of Figs and Other Recipes.

Harira

2 tbsp olive oil
1 pound boneless lamb cut into one inch pieces
1 large onion, finely diced
3 cloves garlic, chopped
1 inch piece of ginger, chopped
1/2 tsp crumbled saffron
1 tsp tumeric
1 stick cinnamon
2 tsp chili pepper
1 tsp salt
1 tsp ground black pepper
1 cup chickpeas (I prefer dried chickpeas soaked for a least 6 hours but canned chickpeas will also work)
1 cup red lentils, rinsed
8 cups of water (the recipe calls for 13 cups but I start with 8 cups and adjust as required)
6 ripe tomatoes, chopped
1 cup parsley, chopped
1 cup coriander, chopped

Heat the olive oil in a deep heavy bottomed pot (Le Creuset pots are great for this).  Then sauté onions for 5-10 minutes.  Then brown lamb.  Add the ginger and garlic and cook for a further 5 minutes.  Then add the turmeric, cinnamon, saffron, chili pepper, salt and black pepper and sauté for a further 3-5 minutes.  Add the chickpeas, lentils and water and simmer for one and one-half hours.
Put the tomatoes, coriander and parsley in a blender and puree.  Add this to the soup and simmer for a further 30 minutes.  This is absolutely delicious.