Moroccan Harira

Why it works for Iftar

• A complete soup that can be prepared in advance.
• Chickpeas and lentils give it body without needing cream.
• Fresh herbs and lemon keep the tomato base lively.

Ingredients

• 1 tbsp olive oil
• 1 onionfinely chopped
• 2 celery stalkschopped
• 2 garlic clovesminced
• 400 g tinned tomatoes
• 120 g brown or green lentilsrinsed
• 240 g cooked chickpeas
• 1 tsp ground ginger
• 1/2 tsp cinnamon
• 1 tsp ground cumin
• 1.3 litres water or stock
• 3 tbsp coriander and parsleychopped
• 1/2 lemon

Method

1. 1Soften the base8 min

   Cook onion and celery in olive oil over medium heat until softened.

2. 2Add spices2 min

   Stir in garlic, ginger, cinnamon and cumin for 1 minute.

3. 3Simmer35 min

   Add tomatoes, lentils and water or stock. Simmer until the lentils are tender.

4. 4Add chickpeas5 min

   Stir in chickpeas and cook for another 5 minutes.

5. 5Finish3 min

   Add herbs and a squeeze of lemon, then season to taste.

Storing and reheating

Keeps refrigerated for 3 days and freezes well for up to 2 months.

Substitutions

• Add 100 g vermicelli for the last 8 minutes.
• Use red lentils for a softer, thicker soup.

Cooking times assume a standard domestic hob and oven and will vary with your equipment. No nutritional figures are given: calculating them reliably needs the exact brand and weight of every ingredient, and an invented number would be worse than none. If you are managing a health condition, follow your doctor’s dietary advice.