it’s been a quiet blog in recent weeks – i’m sorry for that. a combination of travelling, visitors and dark days have all distracted me and reduced my interest in cooking new things.
having said that, i have not been entirely idle in the kitchen. my love of hearty soups continues – ribollita, white chilli and minestrone are all well-established favourites - and recently i’ve been dabbling with harira recipes.
my last attempt at a vegetarian version wasn’t particularly successful so i decided to try a version with chicken, to use up some leftover meat and stock that i had made. i looked at lots of recipes and chose bits from several of them, while also trying to keep things simple. a lightly spiced fresh flavour and nothing too stodgy were the things i was after.
the result of my efforts was good – a little heat from harissa and ground ginger plus a spice combination of cumin, coriander, turmeric, cinnamon and saffron. it also had chickpeas in abundance (i’m really loving them at the moment), a bit of potato for comfort, tomatoes and carrot for sweetness plus a combination of lemon, coriander and yoghurt to freshen everything up at the end. the recipe below is not prescriptive, more a record of how things developed, to act as a starting point for you.