A serving of harira soup

Harira

Name: Harira
Prep time: 15 min
Cook time: 1 h 35 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Moroccan
Ingredients: 1 tbsp olive oil; 300g braising beef or boneless beef, trimmed of excess fat, cut into 3cm pieces; 1 small onion finely chopped; 1 tsp ground turmeric; ½ tsp ground black pepper; ¼ tsp ground ginger; 1 tbsp chopped fresh parsley; 1 tbsp tomato purée; pinch of saffron; 70g dried chickpeas soaked overnight and drained (or 140g canned chickpeas, drained); 6 large tomatoes grated or blitzed in a food processor; 100g celery (2 stalks), finely chopped; 80g dried green lentils; 3 tbsp cornflour or plain flour; 2 tbsp chopped fresh coriander and lemon wedges, to serve

Nargisse Benkabbou

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Serves 4 - 6

Easy

Prep: 15 mins

Cook: 1 hr and 35 mins

A star rating of 4.4 out of 5.5 ratingsRate

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Make a warming bowl of harira, the Moroccan soup full of pulses, tomato, beef and spices. It's hearty, satisfying and full of flavour – perfect for cold days

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
300g braising beef

or boneless beef, trimmed of excess fat, cut into 3cm pieces
1 small onion

finely chopped
1 tsp ground turmeric
½ tsp ground black pepper
¼ tsp ground ginger
1 tbsp chopped fresh parsley
1 tbsp tomato purée
pinch of saffron
70g dried chickpeas

soaked overnight and drained (or 140g canned chickpeas, drained)
6 large tomatoes

grated or blitzed in a food processor
100g celery

(2 stalks), finely chopped
80g dried green lentils
3 tbsp cornflour

or plain flour
2 tbsp chopped fresh coriander

and lemon wedges, to serve

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Nutrition: Per serving (6)

kcal224

low
fat6g

low
saturates2g
carbs23g
sugars6g
fibre6g

high
protein17g
salt1.3g

Method

step 1

Heat the olive oil in a large flameproof casserole over a medium heat. Add the meat, onion and spices with 1½ tsp salt. Leave for 5-10 mins to lightly brown the meat, stirring occasionally. Add the rest of the ingredients except the lentils, cornflour, coriander and lemon wedges. Add 1 litre of boiling water, bring to the boil, cover with a lid and reduce the heat to low. Leave to simmer for 1 hr.
step 2

Add the lentils to the casserole, cover with a lid and cook for a further 20 mins. When the chickpeas, meat and lentils are cooked, mix the cornflour in a small bowl with 3 tbsp water, and stir until smooth. Stir the cornflour mixture into the casserole. Simmer for 5 mins until the harira thickens and takes on a velvety texture.
step 3

Scatter over the coriander, then serve hot with lemon wedges on the side for squeezing over.

Recipe from Good Food magazine, October 2021

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A star rating of 4.4 out of 5.5 ratings

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