Harira soup

Preparation

Juice the lemons. Chop the onions. Chop the celery. Drain and rinse the tinned chickpeas. Roughly chop the fresh coriander leaves.

Method

1. 1 Heat the olive oil in a large saucepan over a low heat. Add the chopped onion and celery to the saucepan, then cover and cook gently for 10 minutes until the vegetables are softened but not coloured.
2. 2 Increase the heat, add the spices and tomato purée to the pan and cook for a couple of minutes, stirring regularly.
3. 3 Tip in the tomatoes along with 190ml water per serving (eg. for 4 servings, use 760ml water), using a little to rinse out the tin.
4. 4 Add the lamb bone (and any meat), and season.
5. 5 Bring to the boil, then reduce the heat, cover and simmer gently for 1 hour.
6. 6 Stir in the chickpeas and lentils, replace the lid and cook for a further 30 minutes.
7. 7 Check the seasoning, add the lemon juice then remove the lamb bone and cinnamon stick.
8. 8 Serve in bowls garnished with the fresh coriander.