INGREDIENTS

INSTRUCTIONS

Split the chickpeas and remove the skins. Set aside.  Melt the butter
in a saucepan, then add 1 cup of the onions, salt and  pepper. Saute
over medium heat until the onions turn light brown. Cut  the meat from
the bones and dice it. Stir the diced meat and the  bones into tne pan
and saute further until the meat turns light  brown. Add the remaining
cup of onions the chickpeas, the cinnamon,  the saffron, and 1 quart of
the water, and cook until the chickpeas  are done. Stir in 1 tablespoon
of the coriander leaves and cook for a  further 5 minutes. Set aside.
In another pot, boil the remaining two quarts of water, the tomato
juice, salt, and pepper for 5 minutes. Add the rice and return to a
boil; then lower the heat and simmer until the rice is done.  Mix the
flour with 3 tablespoons cold water to make a thin paste.  Slowly stir
the paste into the rice mixture. Add the rest of the  coriander and
parsley. Cook for a further 5 minutes. Combine the meat  and rice
mixtures and serve.  Note: 1 teaspoon lemon juice may be added to each
individual serving  if desired.  *[REF Hanneman: FROM THE LANDS OF FIGS
AND OLIVES, Habeeb Salloum and  James Peters. 1995. Paperback 1997:
Interlink Books. ISBN 1566561590  ~- HEREERA is on of Morocco's oldest
and by far the most popular of  its soups. It plays an important role
in Ramadan, Islam's annual fast  which lasts 28 days. The end of each
day's fast is announced by the  firing of a cannon. At that instant,
the first tates of food is  always a mouthful of hareera. ]  Recipe by:
FROM THE LANDS OF FIGS AND OLIVES*  By Kitpath
<phannema@wizard.ucr.edu> on Jun 13, 1998, converted by  MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 91
Calories From Fat: 51
Total Fat: 7.8g
Cholesterol: 20.3mg
Sodium: 12.4mg
Potassium: 209.8mg
Carbohydrates: 13g
Fiber: <1g
Sugar: 1.3g
Protein: <1g