HariraMoroccan lentil and chickpea soup

• 100 g1/2 cup dried chickpeas, soaked overnight; or 250 g (1 1/2 cups) cooked or canned chickpeas, added in step 4
• 300 g10.5 oz lamb shoulder, beef or veal, cut into 1 cm (1/2 in) cubes
• 1 large onion, grated or very finely chopped
• 23/4 cup celery stalks with their leaves, finely chopped
• 1 bunch1 bunch (about 1 cup chopped) fresh coriander (cilantro), finely chopped
• 1 bunch1 bunch (about 1 cup chopped) flat-leaf parsley, finely chopped
• 1 tbsp butter or smen (Moroccan preserved butter)
• 1 tbsp olive or vegetable oil
• 1 tsp ground ginger
• 1 tsp freshly ground black pepper
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1 pinch saffron threads, optional
• 150 g3/4 cup brown or green lentils, picked over and rinsed
• 2.5 l10 1/2 cups water, plus more to adjust
• 1 kg2.2 lb ripe tomatoes, peeled, seeded and puréed; or 800 g (28 oz) canned tomatoes, puréed
• 2 tbsp tomato paste
• 60 g1/2 cup plain flour, for the tadouira
• 250 ml1 cup cold water, for the tadouira
• 50 g1/2 cup fine vermicelli, broken into short pieces, or 50 g (1/4 cup) rice
• salt, to taste
• lemon wedges and dates, to serve

Method

1. 1

   1. Drain the soaked chickpeas. If you like, rub them between your hands in a bowl of water and skim off the loose skins.

2. 2

   2. Put the meat, onion, celery, half the coriander and half the parsley in a large pot with the butter or smen, oil, ginger, pepper, turmeric and cinnamon. Cook over medium heat, stirring, for about 5 minutes, until the meat has coloured lightly and the herbs smell fragrant.

3. 3

   3. Add the drained chickpeas, the lentils and the water. Bring to the boil, then cover and simmer gently for about 1 hour, until the lentils and chickpeas are tender.

4. 4

   4. Stir in the tomato purée, tomato paste, saffron and the rest of the herbs (and the canned chickpeas, if using). Simmer, partly covered, for 25-30 minutes.

5. 5

   5. Meanwhile, make the tadouira: whisk the flour into the cold water until there are no lumps, and leave it to rest by the stove.

6. 6

   6. Add the vermicelli to the soup and simmer for 3-4 minutes.

7. 7

   7. Whisk the tadouira again and pour it into the soup in a thin stream, stirring constantly so it does not form lumps. Simmer for about 10 minutes, still stirring often, until the soup turns velvety and lightly coats the spoon and the floury taste has gone. Add a little hot water if it becomes too thick.

8. 8

   8. Season with salt. Serve very hot, with lemon wedges to squeeze in and dates on the side.