Harira recipe

The Moroccan Ramadan soup of tomato, lentils and chickpeas, thickened at the end with flour and water to a silky body.

1 hour and 25 minuteseasy19 ingredients

Ingredients

• 300 g cubed lamb
• 240 g cooked chickpeas
• 150 g brown lentils
• 600 g ripe tomatoes
• 2 tbsp tomato paste
• 1 onion
• 2 celery
• 1 bunch flat-leaf parsley
• 1 bunch coriander
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 0.5 tsp ground turmeric
• 80 g vermicelli
• 70 g plain flour
• 1 lemon
• 2 tbsp olive oil
• 2000 ml water
• 1 tsp salt
• 1 tsp black pepper

How to make Harira

1. Blend the 600 g of tomatoes to a purée. Grate the onion, finely chop the 2 celery stalks and the parsley and coriander, keeping a little coriander for serving.
2. In a large pot, brown the 300 g of lamb in the 2 tbsp of olive oil, then add the onion, ginger, cinnamon, turmeric, salt and pepper and stir for a minute.
3. Add the tomato purée and 2000 ml of the water and simmer, covered, for 15 minutes.
4. Add the 150 g of rinsed lentils, the 240 g of chickpeas, the 2 tbsp of tomato paste, the celery and herbs and the rest of the water. Simmer until the lentils are soft, about 45 minutes.
5. Stir in the 80 g of broken vermicelli and cook for 5 minutes, until tender.
6. Whisk the 70 g of flour into about 2000 ml of cold water until smooth, then pour it in gradually, stirring constantly, until the soup turns silky. Simmer 5 more minutes so it loses its raw-flour taste.
7. Serve with lemon wedges and the reserved coriander.

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