Harira

This traditional Moroccan soup was the perfect winter warmer, like a "January trip to Fez" in a bowl!!

Ingredients
serves 6
3 tbsp vegetable oil
1 bunch coriander, finely chopped
1 bunch parsley, finely chopped
1 celery stalk, finely chopped
1 red onion, grated
100g dried chick peas, soaked overnight and peeled (or 150g tinned)
60g red lentils, washed thoroughly
15g smen (fermented butter or just plain butter)
1 tsp ground cinnamon
1 tsp ground cumin
1 tbsp ground ginger
1 tsp cayenne pepper (optional)
1/2 teaspoon turmeric
6 large tomatoes, blanched, peeled, seeded and pureed
1.5 teaspoons ground black pepper
1 tbsp salt
3 tbsp tomato paste
2 tbsp rice (or 50g vermicelli)
2 eggs,  whisked  (or flour & water to keep it vegan)
2 tsp lemon juice

Method

In a large stockpot add the veg oil, smen (or butter) and all the dried spices. Fry off the spice for about 1 minute just to release their flavours. Then add 750ml of water along with the coriander, parsley, celery, red onion and tomatoes. If you are using dried chickpeas add them now. Stir well and bring to a boil, then reduce the heat. Cover the pot and simmer for 40 minutes.

Place the tomato paste in a small bowl and ladel out some of the stock to thin it out then add it back to the pot. Then add the lentils, cover and continue to simmer for a further 40 minutes.

Add the rice and cook for another 20 minutes. If you are using tinned chickpeas add them at this point.  If the soup reduces too much add some water.

Next add salt and pepper adjust the seasoning to taste.

Finally thicken the soup. Whisk the eggs and add the lemon juice. Stir the harira and slowly pour the egg into the pan. Stir well.

This may discolour of the harira so if you prefer a richer redder colour then add some tinned tomatoes pushed through a sieve (or tomato juice) until you reach the colour you want.  Taste and adjust seasoning.