Harira

Moroccan lentil and chickpea soup scented with ginger and cinnamon. Traditionally eaten to break the Ramadan fast.

Ingredients

• 100 g brown or green lentils
• 200 g cooked chickpeas
• 400 g tin chopped tomatoes
• 1 onion, chopped
• 2 celery sticks, chopped
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1200 ml vegetable stock
• 50 g vermicelli, broken
• 2 tbsp plain flour mixed with 100 ml water
• 1 handful fresh coriander
• 1 lemon, cut in wedges

Method

1. Cook the onion and celery in a little oil for 5 minutes. Stir in the ginger and cinnamon.
2. Add the lentils, tomatoes and stock. Simmer for 25 minutes.
3. Stir in the chickpeas and vermicelli and cook for 8 minutes.
4. Whisk in the flour and water mixture and simmer for 5 minutes until thickened. Stir in the coriander and serve with lemon.