Harira - Moroccan Soup

Harira is a Moroccan traditional soup. It is popular as a starter but is also eaten on its own as a light snack. It is mostly served during Ramadan, although made throughout the year in Morocco

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What you need

• 100g dried chickpeas
• 50g dried yellow split peas
• 1/4 tsp saffron threads
• 2 tbsp extra virgin olive oil
• 1 onion, finely chopped
• 1/4 tsp coriander seeds
• 1/2 tsp ground ginger
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 bunch coriander, 3 roots finely chopped, leaves roughly torn
• 2 lamb shank or leg bones halved
• 2 x 400g canned chopped tomatoes
• 1 large carrot, cut into 1cm cubes 
• 1 stalk celery cut in 1 cm pieces
• handfull of vermicelli
• 1L chicken stock
• 50g Puy lentils
• 1 tbsp lemon juice
• round bread, to serve

How to prepare it

• 1. Soak chickpeas and split peas in two bowls of cold water overnight. Then drain pulses well, peel the chickpeas and set aside.
  2. Soak the saffron in 1 tablespoon hot water for 5 minutes. Heat olive oil in a large saucepan over medium heat. Add onion and cook until slightly softened. Add spices, coriander root, and saffron and its liquid. Cook for 2-3 minutes until fragrant. Add bones, tomato, carrot, celery, stock and 2 cups (500ml) water. Bring to the boil, then reduce heat to medium-low and simmer, covered, for 3 hours.
  3. Add peeled chickpeas and cook for 15 minutes, then add split peas, lentils and vermicelli and cook until pulses are tender. Remove bones. Stir in juice and most of the coriander leaves, reserving some to garnish. Season, then serve with reserved coriander and bread.