Moroccan Harira Soup

Delicious. More like a stew than a soup (could even be served with couscous). Make sure you don't add the yoghurt until the very end individually when serving up otherwise it will curdle. Haven't tried with the harissa as it was delicious without.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a glug of olive oil in a large saucepan over a low-medium heat and sauté the chopped veg, ginger and parsley stalks for about 10 minutes, until softened but not coloured. Season, then add the lamb, turn up the heat a little and brown, stirring, for a further 5-7 minutes.

Step 2

Add the cumin, turmeric, cinnamon, ground coriander, bay leaves and tomato purée, then stir well and cook for 2-3 minutes.

Step 3

Dissolve the stock cube in 700ml of boiling water, then pour into the pan, followed by the tinned tomatoes and chickpeas (liquid included). Bring to the boil, lower the heat and simmer, covered, for 1 hour.

Step 4

Remove the lid and cook for a further 30 minutes, until the meat is tender and the soup is rich (adding a splash of water if it gets a little thick).

Step 5

Finely chop the parsley leaves. When the soup is ready, season to taste, stir in the chopped parsley and ladle into bowls. Swirl in a little yoghurt and harissa and serve with hot pitta bread on the side.