Name: Harira
Yield: Serves 6-8
Cuisine: Morocco
Ingredients: onions, peeled, diced; 6 cloves garlic, peeled, crushed and finely sliced; 2 carrots, peeled and roughly chopped into 1cm cubes 2; 1 tbsp ground turmeric; 1 tbsp ground ginger; 1 tbsp ground cumin; ¾ cup (150g) puy lentils; 1 cup fresh coriander leaves, roughly chopped; Freshly ground black pepper; ½ cup (100g) chickpeas, soaked overnight; 500 g lamb, cut into 1cm cubes; ½ cup dried angel hair pasta, or fine spaghetti broken into small pieces; 6 cups (1½ltr) chicken stock; 2 tsp salt; 1 cup fresh italian parsley, roughly chopped; 2 celery stalks, diced, leaves included; juice of 1 lemon; 3 x 400g can crushed tomatoes; 4 fresh tomatoes, roughly chopped; 1 tbsp coriander seeds, ground; 1 cinnamon stick; 1 tbsp oil; 2 tbsp butter

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Ripe Recipes

By Angela Redfern

Published 2010

About

A delicious Moroccan soup that is a hearty meal in itself. This recipe does make a large quantity but it freezes well.

Ingredients

½ cup (100g) chickpeas, soaked overnight
2 tbsp butter

Africa
Morocco
Mediterranean
Soup

Method

Cook chickpeas.

In a large saucepan over a medium heat melt the butter and oil. Add the lamb, garlic, carrots, onions, celery, cumin, cinnamon stick, coriander seeds, ginger and turmeric and fry for 10 minutes.

Add the crushed tomatoes, lentils and chicken stock and bring to the boil.

Reduce the heat and simmer for 1½ hours or until th

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