Harira Moroccan soup with roast tomatoes and squash recipe
It’s amazing how much flavour a little bit of lamb can give a soup like this, traditionally eaten in Morocco to break the Ramadan fast. I’ve added extra vegetables to make sure it hits the five-a-day.
Prep time: 5 minutes | Cooking time: 1 hour 15 minutes
SERVES
Four with salad (or two hungry people)
INGREDIENTS
200g lamb neck on the bone
320g red onions, sliced
½ tsp ground cinnamon
½ tsp ground turmeric
200g tinned chopped tomatoes
320g cooked chickpeas
400g small tomatoes, halved
400g butternut squash, peeled and cubed
2 tsp olive oil
A handful of coriander leaves
METHOD
Preheat the oven to 200C/180C fan/Gas 6.
Heat a casserole dish and add the lamb (it may be just one piece, which is fine) and cook on a medium heat for five to 10 minutes on each side until well browned and the fat is running.
Add the onions and a pinch of salt to the pan and cook until soft. Stir in the cinnamon and turmeric and cook for a minute. Add one litre of water and the tinned tomatoes, and simmer for an hour until the lamb is very tender and falling off the bone. Stir in the chickpeas.
Meanwhile, toss the fresh tomatoes and squash in the oil, sprinkle with salt and spread ob a baking tray (keep the tomatoes cut side up). Bake for 20 minutes until the squash is browned.
Add the squash and tomatoes to the soup. Season to taste and serve with coriander leaves.
