Harira — Moroccan lentil and chickpea soup

Ingredients

• 200 g dried green or brown lentils
• 1 tin (400 g) chickpeas, drained
• 1 tin (400 g) chopped tomatoes
• 2 onions, chopped
• 3 celery sticks, chopped
• 4 garlic cloves, crushed
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• ½ tsp ground black pepper
• 1.5 litres vegetable stock
• 30 g plain flour
• 1 lemon, juiced
• Fresh coriander, chopped

Method

1. Heat a glug of oil in a large pot. Soften onions, celery and garlic for 5 minutes.
2. Add all spices, stir 1 minute.
3. Add lentils, chickpeas, tomatoes, stock. Bring to a boil, then simmer 30 minutes.
4. Whisk flour with 100 ml water, stir into the soup. Cook 10 more minutes to thicken.
5. Stir in lemon juice and a handful of fresh coriander.
6. Serve with wedges of lemon and dates on the side.