Algeria
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Ingredients (8)
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Method
Sauté the meat with the onion, celery, tomatoes and the spices that give the Tlemcen flavour.
Add the chickpeas or lentils and the water and cook until the pulses are tender.
Add the rice towards the end.
Sprinkle with coriander and parsley and serve hot; this harira is known for its rich texture.
