RECIPE: Moroccan harira soup

Ingredients:

45ml (3 tbsp) olive oil

1 onion, diced

2 celery stalks, chopped

2 garlic cloves, minced

500g stewing beef or lamb, cut into small cubes

5ml (1 tsp) turmeric

2.5ml (½ tsp) ground cinnamon

2.5ml (½ tsp) ground ginger

2.5ml (½ tsp) paprika

2.5ml (½ tsp) ground cumin

5ml (1 tsp) ground coriander

2 litres of stock of choice

3 carrots, chopped

250ml (1 cup) dried chickpeas prepared as per package instructions (or use canned, drained and rinsed)

250ml (1 cup) dried green lentils prepared as per pack instructions (or use canned, drained and rinsed)

1 small can of tomato paste

125ml (½ cup) dried pasta of your choice

30ml (2 tbsp) fresh coriander, finely chopped

30ml (2 tbsp) fresh parsley, finely chopped

1 bunch of spinach, washed and coarsely chopped

5ml (1 tsp) salt

5ml (1 tsp) freshly ground black pepper

Method:

1. Heat the oil in a large pot over a medium heat and sauté the onion, celery and garlic until translucent.
2. Add the beef or lamb, turmeric, cinnamon, ginger, paprika, cumin and coriander to the pot; stir to toast the spices and brown the meat for approximately 2-3 minutes.
3. Pour in the stock, carrots, chickpeas, lentils and tomato paste and stir well. Bring to a boil, then reduce heat to low and simmer for 20-30 minutes.
4. Add the pasta and let it cook 8-10 minutes. The soup will thicken.
5. Season with salt and pepper. Add the coriander and parsley (saving some for garnish) along with the spinach. Once spinach has wilted, the soup is ready to serve.