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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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  • Gohar Saffron Tips

    Gohar Saffron Tips

    Top-grade Iranian saffron tips. Bruise in hot liquid or dry roast for best intensity. Gohar Saffron tips are fine, even in size and deep red.

    Make a flavoursome saffron infused paella, risotto, tagine or seafood soup.

    Dairy and gluten free. Suitable for vegans. 

    Also available in a 10g box.

    Learn More
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  • El Navarrico Chickpeas

    El Navarrico Chickpeas

    These are nutty tasting, nicely seasoned chickpeas with an appealing creamy texture. Serve alone or in salads, soups, stews or tagines (with preserved lemons!) or simmer with a blend of tomatoes, chorizo and La Chinata smoked paprika.

    Also available in a 660g jar and 2.5kg tin.

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    102 -

  • Julie Le Clerc Harissa

    Julie Le Clerc Harissa

    Julie’s version of this typically Moroccan/Tunisian chilli paste was inspired by her travels throughout Morocco while researching the cuisine for her cookbook, Made in Morocco.

    It is not especially chilli-hot (those whole like more heat can add more chilli), but is concentrated with layers of flavour achieved by a unique blend of spices.

    Use traditionally in Moroccan tagines or add to rice dishes. It is great as a rub or marinade for lamb or chicken.

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  • Rustichella Capellini

    Rustichella Capellini

    Extra-fine angel hair pasta - perfect for practising your fork-twisting style! Dress very simply with your favourite extra virgin olive oil, salt & pepper, lots of finely chopped fresh herbs and Parmigiano Reggiano.

    Rustichella capellini has a cooking time of 8 minutes and has a high yield per kg.

    Rustichella pasta is made with coarsely ground durum wheat from Puglia, in southern Italy. It always cooks to a perfect al dente and holds its texture. The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that is perfect for holding pasta sauce. The pasta is then slowly dried for up to three days, which contributes to its superior flavour and resilience.

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