Moroccan Harira 

1 hour 30 minutes



This hearty soup is traditionally used to break the fast of Ramadan and is usually eaten as a main course.

Moroccan Harira 


Heat oil in a saucepan.

Add chopped onion & celery

Cook for 4 minutes

Add the cinnamon, turmeric, paprika, parsley and 2 tbsp coriander cook for 2 mins while stirring

Add the chopped tomatoes and cook for a further 2 minutes

Add the veg stock, red lentils, and chickpeas

Simmer gently for 50 minutes.

Add the orzo and simmer for a further 15 minutes. Stirring occasionally to stop the pasta from sticking

Take off the heat, check the seasoning and stir in the remaining coriander


2tbsp olive oil

1 onion finely chopped

1 stick of celery finely chopped

2tsp cinnamon

1tsp turmeric

1tsp paprika

200g chopped tomatoes

1 1/2 litres veg stock

150g red lentils

100g orzo

400g chickpeas

3tbsp roughly chopped coriander

1tbsp chopped flat-leaf parsley