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Moroccan harira soup
- Ingredients
- Nutrition
- Specials
- 1/2 cup (100g) dried chickpeas
- 1/4 cup (50g) dried yellow split peas
- 1/4 teaspoon saffron threads
- 2 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 1/4 teaspoon coriander seeds
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 bunch coriander, 3 roots finely chopped, leaves roughly chopped
- 2 lamb shank or leg bones (with some meat left on), halved (ask your butcher to cut)
- 2 x 400g canned chopped tomatoes
- 1 carrot, cut into 1cm cubes
- 1L (4 cups) chicken stock
- 1/4 cup (50g) whole green (Puy) lentils (see note)
- 1 tablespoon lemon juice
- Lebanese bread, to serve
- Method
- Notes
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Step 1
Soak chickpeas and split peas in separate bowls of cold water overnight. The next day, drain pulses well and set aside.
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Step 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 for 3 minutes until slightly softened. Add spices, coriander root, and saffron and its liquid. Cook for 2-3 minutes until fragrant. Add bones, tomato, carrot, stock and 2 cups (500ml) water. Bring to the boil, then reduce heat to medium-low and simmer, covered, for 3 hours.
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Step 3
Uncover, add chickpeas and cook for 15 minutes, then add split peas and lentils and cook for a further 25-30 minutes or until pulses are tender. Remove bones (any meat should fall off by this time). Stir in juice and most of the coriander leaves, reserving some to garnish. Season, then serve with reserved coriander and bread.
