Harira Moroccan Soup
Serves: 4 Prep: 5 mins | Cook: 1 hour 5 mins
Ingredients:
3 tbsp olive oil
225g stewing lamb
1 tin of chopped tomatoes
1 large onion
3 garlic cloves minced
1 stick of celery, chopped
1 carrot, chopped
½ tin of chickpeas
25g fresh flat-leaf parsley, chopped
25g fresh coriander, chopped
1 tsp ground cumin
1 tsp turmeric
1 tsp cinnamon
1 tsp ground ginger
Salt & pepper
1 litre of chicken or vegetable stock
200g dried lentils
3 tbsp tomato paste
2 tbsp long-grain rice or broken-up
vermicelli, pasta
Method:
1. Heat the oil in a large casserole dish.
2. Add the chopped lamb pieces and
brown them for 5 mins. Set aside..
3. Sauté the onions, garlic, carrot and
celery until they start to caramelise,
add the spices and tomato paste,
and cook for a further 5 mins.
4. Add the lamb, stock, tinned
tomatoes, salt, pepper and lentils.
Bring to the boil, cover and simmer
for 30 mins.
5. Add the rice or pasta and cook for
a further 15 mins, then uncover and
add the chickpeas, parsley
and coriander.
Simmer for a further 10 mins then
serve in soup bowls with fresh
crusty bread.
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Make Your Own Vegetable Stock
Prep: 10 mins | Cook: 2 hours 5 minutes
Ingredients:
2 celery sticks, chopped
2 leeks, chopped
2 carrots, chopped
1 onion (skin on) cut into quarters
3 garlic cloves, crushed
1 tbsp olive oil
Salt & pepper
4 sprigs of thyme, 4 sprigs of parsley and
4 bay leaves. Tie it with kitchen twine and
use it as a bouquet garni in your stock
Method:
1. Add olive oil to a large saucepan, then add all
of the chopped vegetables, including garlic.
2. Cook, stirring frequently until the vegetables
begin to brown (5 to 10 mins).
3. Add 2 litres of water. Add the bouquet garni
(herbs) and season, then bring to a boil and
simmer for 2 hours.
4. Strain. Use for your recipe or put in jars to
keep in the fridge (1 week) or in freezer bags to
freeze (6 months).
REAL FOOD| JANUARY 2023 | 25
