Harira is the thick, wholesome Moroccan soup eaten at sundown on Ramadan and it includes lamb, sometimes chicken, spices and herbs. This is my much quicker vegetarian version, lighter but still full flavoured. Soak the chickpeas overnight so they cook in the time available or use a drained can stirred in 20 minutes before the end of cooking. If the soup gets too thick, add a little extra water, as needed.
Servings: Two to four
Ready Time: 1 hour 20 minutes
Ingredients
2 tablespoons olive oil
1 cup chopped onions
½ cup chopped celery
1 cup diced carrots
1 tablespoon chopped garlic
2 teaspoons turmeric
2 teaspoons ground ginger
2 teaspoons ground cumin
¼ teaspoon cayenne
1½ teaspoons ground cinnamon
2 cups canned tomatoes, lightly crushed with juice
5 cups water
½ cup brown lentils
1 cup soaked chickpeas
2 tablespoons chopped parsley
1 tablespoon chopped coriander
1 tablespoon lemon juice
Method
Heat oil in soup pot over medium heat. Add onions, celery and carrots and sauté for 3 minutes or until softened. Add garlic and sauté 1 minute longer. Add turmeric, ginger, cumin, cayenne and cinnamon and sauté for 1 minute or until fragrant.
Add tomatoes and water, and bring to boil. Add chickpeas, cover and simmer over low heat for 30 minutes or until chickpeas begin to soften.
Add lentils and cover, simmer for 30 minutes longer or until chickpeas and lentils are cooked through.
Stir in parsley, coriander and lemon juice. Season well with salt and pepper to taste.
Lucy Waverman