This episode, we travel to Morocco to learn a Moroccan Beef, Tomato and Chickpea Stew, traditionally served during Ramadan as a way to break the fast. Back at Milk Street, Christopher Kimball demonstrates how to make the dish and Milk Street Cook Lynn Clark makes vegetarian Miso Soup with Shiitake Mushrooms and Poached Eggs. To continue the soup and stew theme, Milk Street Cook Rayna Jhaveri prepares Dal Tarka, the ubiquitous Indian dish.