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Moroccan harira soup
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Prep Time:
365 minutes
Cook Time:
240 minutes
Total Time:
605 minutes
Moroccan-inspired hearty soup bursting with bold flavors.
Ingredients:
  • 100g chickpeas
  • 50g split peas
  • 1/4 tsp saffron threads
  • 36.40 gm extra virgin olive oil
  • 1 onion, finely chopped
  • 1/4 tsp coriander seeds
  • 1.25 gm ground cinnamon
  • 1/2 bunch coriander, 3 roots finely chopped, leaves roughly chopped
  • 2 lamb shank or leg bones (with some meat left on), halved (ask your butcher to cut)
  • 2 x 400g canned chopped tomatoes
  • 1 carrot, cut into 1cm cubes
  • 1L (4 cups) chicken style liquid stock
  • 50g lentils
  • Lebanese bread, to serve
Instructions:
  • Allow the chickpeas and split peas to soak in separate bowls of cold water overnight. The following day, thoroughly drain both and set them aside.
  • Infuse the saffron in 1 tablespoon of hot water for 5 minutes. Heat olive oil in a large saucepan over medium heat. Sauté the onion for 3 minutes until slightly softened. Stir in the spices, coriander root, and the saffron with its liquid. Let it cook for 2-3 minutes until aromatic. Add the bones, tomato, carrot, stock, and 2 cups (500ml) water. Bring the mixture to a boil, then lower the heat to medium-low, cover, and simmer for 3 hours.
  • Uncover and add chickpeas. Cook for 15 minutes. Then add split peas and lentils. Cook for another 25-30 minutes until the pulses are tender. Remove bones (meat should fall off). Stir in juice and most of the coriander leaves, reserving some for garnish. Season and serve with reserved coriander and bread.

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