Harira from Heidi Swanson's Near and Far cookbook
Harira is a classic Moroccan stew eaten throughout the year, though most traditionally it is served as a snack to break the fast each evening in Ramadan. With a relatively mild base of tomatoes, lentils, chickpeas and a bit of pasta, this dish gets it’s real kick from ginger, saffron, loads of spices and onions. The lovely, unexpected garnishes of dried dates, celery leaves and cilantro elevate this hearty, stick to your ribs stew to an elegant, warming, and delightful dish.
Not surprisingly, this soup tastes even better the next day. With so many elements at play here, an overnight in the fridge really does give the flavors time to settle in and come together nicely.
The subtle notes from torn celery leaves and the sweetness from a the chopped dates are my favorite bits.