North African Harira Soup

Moroccan harira with tomatoes, lentils, chickpeas, herbs and warm spices in a hearty broth.

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Harira is strongly associated with Moroccan Ramadan tables, but its nourishing mix of legumes and herbs makes it useful year-round.

Ingredients

• 2 tbsp olive oil
• 1 onion (finely diced)
• 2 celery stalks (finely diced)
• 30 g fresh coriander (chopped)
• 30 g fresh parsley (chopped)
• 800 g chopped tomatoes
• 150 g brown or green lentils (rinsed)
• 300 g cooked chickpeas
• 1.5 litres vegetable or lamb stock
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 0.25 tsp ground cinnamon
• 0.5 tsp black pepper
• 80 g vermicelli (optional)
• 2 tbsp plain flour
• 100 ml water (for flour slurry)
• 8 lemon wedges (to serve)

Step-by-step method

1. Heat the olive oil in a large soup pot. Add the onion and celery and cook for 6–7 minutes until soft.
2. Add half the coriander and parsley with the ginger, turmeric, cinnamon and black pepper and stir for 30 seconds.
3. Add the tomatoes, lentils and stock. Bring to a boil, then reduce to a simmer and cook for 30 minutes.
4. Add the chickpeas and vermicelli if using and simmer for another 8–10 minutes.
5. Whisk the flour with the water until completely smooth. Pour it slowly into the simmering soup while stirring so no lumps form.
6. Simmer for another 5 minutes until the broth lightly thickens. Stir in the remaining herbs and taste for salt.
7. Serve hot with lemon wedges for squeezing at the table.