Harirra Soup

Chef: Deeba From: Morocco Serves: 6
Time: 10 minutes prep, 50 minutes cooking time

Ingredients

• 1 Onion, grated 

• 2 tins of tomatoes – blended 

• 1 tin of chickpeas 

• 1 tin of lentils 

• Half a handful of parsley, chopped 

• Half a handful of coriander, chopped 

• 1 stick of celery, finely chopped into cubes 

• 50 grams of small pasta shapes  

• 2 tablespoons of plain flour (or corn flour for gluten free) 

• 1 teaspoon of salt 

• 1 teaspoon of turmeric 

• 1 teaspoon of ground cinnamon 

• 1 teaspoon of ground ginger 

• 1 teaspoon of black pepper 

• 1 tablespoon of olive oil 

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This recipe is from food ambassador, Deeba provided for our January recipe kits. Harirra is a herb-rich tomato based soup with a velvety smooth creamy texture. ‘The first time I had Harirra was when I visited my in-laws in Morocco during the month of Ramadan 18  years ago. It is often eaten at Ramadan to break the fast, because it is so nutritious. It is unlike any other soup I tasted with such a distinctive, rich flavour’.  

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Method 

1. Heat the oil on a medium heat in a large pot, add the chopped onion and cook for 5 minutes. 

2. Add the blended tomatoes, chopped parsley, chopped coriander, chopped celery and chickpeas and the water from the tin. Drain the lentils and add these. 

3. Next add the spices and stir well. Add 500 millilitres of water. Cover, bring to the boil and then turn down the heat and cook for 20 minutes. Stir occasionally to make sure it doesn’t stick to the bottom of the pot.  

4. After 20 minutes add the pasta and give the soup a good stir. 

5. Whisk the flour in a bowl with 1 glass of water until the flour is completely dissolved. Add to the soup with another 2 small glasses of water. Add 1 teaspoon of salt. 

6. Cook until it starts frothing at the top and then turn the heat down and cook for a further 10 minutes, stirring occasionally so it doesn’t stick to the bottom.  

7. Remove from the heat and serve with bread.