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Moroccan Harira Soup

Moroccan Harira Soup

Recipe by Julie Le Clerc

Moroccan Harira Soup

Serves 6

3 Tbsp extra virgin olive oil (EVO)
1 large onion, finely diced
2 stalks celery, finely diced
2 large carrots, finely diced
2 cloves garlic, chopped
1 Tbsp Julie Le Clerc harissa
½ cup Sabarot Puy Lentils
6 cups Sabato beef orSabato chicken
100g Rustichella capellini , broken into short lengths
Good pinch Gohar saffron tips , dissolved in a little boiling water
325g jar El Navarrico chickpeas , rinsed and drained
½ cup chopped fresh coriander or Italian parsley
Sea salt and freshly ground black pepper
Juice of 1 lemon

Heat a large saucepan. Add EVO, onion, celery and carrots. Cook for 10 minutes to sweat the vegetables until softened but not browned. Add garlic and harissa and cook for 1 minute more to release flavours. Add lentils and stock and bring to the boil. Simmer for 10 minutes. Add broken pasta and simmer for 10 minutes. Add saffron, chickpeas and coriander and simmer for 5 minutes more, or until lentils and pasta are tender to the bite. Taste and adjust seasoning with salt and pepper, if necessary. Lastly add lemon juice just before serving.



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