Harrira (Morrocan Soup)

Wash Pulses as necessary. Put the first two ingredients in a large saucepan with plenty of cold water. Bring to the boil, simmer for 2 minutes. Turn of the heat and leave to soak for an hour.. Then drain the beans and put them back in the saucepan with 1.1 litres (2 pints) of water. Bring to the boil and simmer for 1½ hours (or use a Pressure Cooker for 35 minutes at 15lbs pressure).

Add the rest of the pulses, onions, tomatoes (chopped up with their juice), pepper, turmeric, ginger, cinnamon and lemon but not the salt (or the beans will take longer to cook). Boil for 10 minutes and then simmer for an hour. Add the salt when the beans are tender and another litre of water (or vegetable stock). Taste.

Add 3 dessert spoons of cold and mix to a paste. water to the flour. Mix in a few ladles full of the broth and pour this back into the harrira, stirring vigorously. Continue stirring until the soup is bubbling and has thickened without leaving any lumps. The flour gives the soup a texture that the Moroccans call "velvety" and which they usually achieve by stirring in leavened dough from making bread. Simmer the soup until the beans are soft.

Add the herbs, paprika and cayenne and, if you like, the pasta or rice and cook for about 15 minutes until these are done. Add more water or vegetable stock if the soup is too thick.