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Make a warming bowl of harira, the Moroccan soup full of pulses, tomato, beef and spices. It’s hearty, satisfying and full of flavour – perfect for cold days

Recipe details
Cooking-time Prep:15 mins Cook:1 hrs 35 mins
Serving Serves 6
Difficulty Easy


  1. 1 tbsp olive oil
  2. 300g braising beef or boneless beef, trimmed of excess fat, cut into 3cm pieces
  3. 1 small onion, finely chopped
  4. 1 tsp ground turmeric
  5. ½ tsp ground black pepper
  6. ¼ tsp ground ginger
  7. 1 tbsp chopped fresh parsley
  8. 1 tbsp tomato purée
  9. pinch of saffron
  10. 70g dried chickpeas, soaked overnight and drained (or 140g canned chickpeas, drained)
  11. 6 large tomatoes, grated or blitzed in a food processor
  12. 100g celery (2 stalks), finely chopped
  13. 80g dried green lentils
  14. 3 tbsp cornflour or plain flour
  15. 2 tbsp chopped fresh coriander and lemon wedges, to serve


Step 1

Heat the olive oil in a large flameproof casserole over a medium heat. Add the meat, onion and spices with 1½ tsp salt. Leave for 5-10 mins to lightly brown the meat, stirring occasionally. Add the rest of the ingredients except the lentils, cornflour, coriander and lemon wedges. Add 1 litre of boiling water, bring to the boil, cover with a lid and reduce the heat to low. Leave to simmer for 1 hr.

Step 2

Add the lentils to the casserole, cover with a lid and cook for a further 20 mins. When the chickpeas, meat and lentils are cooked, mix the cornflour in a small bowl with 3 tbsp water, and stir until smooth. Stir the cornflour mixture into the casserole. Simmer for 5 mins until the harira thickens and takes on a velvety texture.

Step 3

Scatter over the coriander, then serve hot with lemon wedges on the side for squeezing over.

Nutrition Facts

kcal : 224
fat : 6g
saturates : 2g
carbs : 23g
sugars : 0g
fibre : 6g
protein : 17g
salt : 1.3g


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