New logo small Recipes Recipes Collections Collections
666e3eb232635c4062a891ca6f64be5af5584705 data

Harira soup

This spicy Moroccan soup is a great way to get the most from a leg of lamb, as the bone creates a delicious stock while the soup cooks. If there’s any leftover meat, add it too.

  • Timer Prep 15 min
    Cook 102 min
  • Chart 310.0 cal/
  • Chef hat Easy


Juice the lemons. Chop the onions. Chop the celery. Drain and rinse the tinned chickpeas. Roughly chop the fresh coriander leaves.


  1. 1 Heat the olive oil in a large saucepan over a low heat. Add the chopped onion and celery to the saucepan, then cover and cook gently for 10 minutes until the vegetables are softened but not coloured.
  2. 2 Increase the heat, add the spices and tomato purée to the pan and cook for a couple of minutes, stirring regularly.
  3. 3 Tip in the tomatoes along with 190ml water per serving (eg. for 4 servings, use 760ml water), using a little to rinse out the tin.
  4. 4 Add the lamb bone (and any meat), and season.
  5. 5 Bring to the boil, then reduce the heat, cover and simmer gently for 1 hour.
  6. 6 Stir in the chickpeas and lentils, replace the lid and cook for a further 30 minutes.
  7. 7 Check the seasoning, add the lemon juice then remove the lamb bone and cinnamon stick.
  8. 8 Serve in bowls garnished with the fresh coriander.
  • Average per serving
  • Calories 310.0kCal
  • Fat12.3g
  • Saturated4.2g
  • Salt0.22g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg