Harira Recipe: Classic Moroccan Ramadan Chickpea, Lentil and Herb Soup

• 1 can (400 g) cooked chickpeas, drained, plus 100 g green or red lentils, rinsed
• 250 g lamb or beef stewing meat, cut into tiny 1 cm cubes
• 1 large finely grated onion, plus 1 small bunch each of fresh coriander, flat-leaf parsley and leafy celery stalks (very finely chopped)
• 500 g crushed or passata tomatoes plus 2 tbsp tomato paste
• 1 tbsp ghee, 1 tsp ground ginger, 1 tsp ground turmeric, 1/2 tsp ground cinnamon, salt and black pepper
• For the tedouira (thickening): 50 g fine broken vermicelli noodles, 3 tbsp flour whisked smooth in 200 ml cold water, and lemon wedges

Preparation Steps

1. 1Warm the ghee in a large deep pot over medium heat and sauté the tiny lamb cubes with the grated onion, half of the chopped herbs (coriander, parsley and celery) and the ginger, turmeric, cinnamon, salt and black pepper for 5 minutes.
2. 2Add the rinsed lentils and drained chickpeas, pour in 1.7 litres of hot water, bring to a boil, then cover and simmer gently for 30 minutes until the meat and lentils are tender.
3. 3Stir in the crushed tomatoes and tomato paste and let the soup bubble gently for 5 minutes.
4. 4Scatter in the fine vermicelli noodles, then slowly pour in the smooth flour-and-water slurry (tedouira) while stirring continuously so no lumps form; simmer over low heat for 10 minutes, stirring often, until the soup turns glossy and velvety.
5. 5Fold in the remaining half of the fresh chopped coriander and celery leaves along with a squeeze of lemon juice in the final minute, then ladle hot into bowls alongside dates.