Harira (v)

Dish - Everyday Dish - - Soups -

Heat the oil in a large saucepan and add the onion, car­rot, gar­lic and chilli flakes. Add a good pinch of salt, cover and cook un­til ten­der, stir­ring oc­ca­sion­ally. Add all the spices, fresh ginger and the tomato paste and cook for 1 minute, adding a splash of wa­ter if the pan is dry. Stir in the toma­toes and stock or wa­ter and the chick­peas and sim­mer for 20 min­utes. Add the lentils and co­rian­der.

To serve: Di­vide be­tween bowls and top with a dol­lop of yo­ghurt, spring onions, co­rian­der and a driz­zle of olive oil. Serves 4–6

This Moroccan soup is rich and aro­matic, thanks to its med­ley of spices. You could also use 1 ta­ble­spoon of a pur­chased Ras al Hanout spice mix­ture in place of the in­di­vid­ual spices listed.

Ras al Hanout: see Glos­sary page 138

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