Moroccan Harira

Moroccan Harira

This hearty soup is traditionally used to break the fast of Ramadan and is usually eaten as a main course.



  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 stick of celery, finely chopped
  • 2 tsp cinnamon
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tbsp flat-leaf parsley, chopped
  • 3 tbsp coriander, roughly chopped
  • 200g (7 oz) chopped tomatoes
  • 1.5L (2.6 pints) veg stock
  • 150g (5.2 oz) red lentils
  • 400g (14.1 oz) chickpeas
  • 100g (7 oz) orzo


  1. Heat oil in a saucepan, then add chopped onion and celery and cook for 4 minutes.
  2. Add the cinnamon, turmeric, paprika, parsley and 2 tablespoons of coriander, and cook for 2 minutes while stirring.
  3. Add the chopped tomatoes and cook for a further 2 minutes.
  4. Add the veg stock, red lentils, and chickpeas and simmer gently for 50 minutes.
  5. Add the orzo and simmer for a further 15 minutes, stirring occasionally to stop the pasta from sticking.
  6. Take off the heat, check the seasoning and stir in the remaining coriander.
  7. Serve with warm bread.

Recipe by Jerry Walker,, @cafelifer