Harira
Preparation 10 mins
Cooking time 2 hours pretty much unattended

ingredients
1 cup chick peas, soaked overnight or quick-soaked — see tip
pinch saffron threads
2 tablespoons olive oil
750 g lean beef (or lamb) cut into small cubes, no more than 2cm
2 large onions, chopped
1 stalk celery, sliced
1 large can (810g) tomatoes
¼ teaspoon ground ginger
¼ teaspoon turmeric
1 cinnamon stick
½ cup freshly chopped coriander
freshly ground black pepper
1.5L water, beef stock or mixture of the two
1 cup dried lentils, rinsed and cleaned of any impurities
100g vermicelli, broken into pieces (optional)
1 egg, lightly beaten
thickening
2 tablespoons plain flour
1 cup water or stock
salt
lemon wedges

method

• Soak the saffron threads in hot water. Heat the olive oil in a heavy based saucepan and brown the beef and onion until both are golden, in batches. Add the celery and the tomatoes to the pan, breaking up with tomatoes with a fork. Stir through the ginger, turmeric, saffron and water, cinnamon, coriander and black pepper.
• When well combined add 1.5L water or stock, the lentils and drained chickpeas. Bring to the boil, cover tightly and reduce heat to a simmer for 2 hours or until the meat and chickpeas are tender.
• Add the lightly beaten egg, stirring the soup so that it makes strands. Add the vermicelli if desired and cook until tender. Blend the flour with a cup of water or stock until smooth. Stir through the soup and continue to stir until it again begins to boil.
• Simmer at least 1 minute longer. Season with salt and more pepper if necessary. Remove cinnamon stick.
• Serve with a squeeze from the lemon wedges into each bowl and some crusty bread on the side.

tip — to quick soak chickpeas cover with boiling water. Leave for 30 minutes and repeat.

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