Moroccan Harira Soup

Method

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1. 1
   Soak chickpeasSoak the chickpeas overnight
2. 2
   Heat the olive oil in a large pot over a medium heat. Add onions, celery sticks, and cook gently until soft and lightly golden. Stir in the garlic, fresh ginger, red chilli for a minute. Then add turmeric, paprika, cumin, cinnamon and tomato purée, and stir for another minute until fragrant.
3. 3
   Add the chopped tomatoes, chickpeas (drained and rinsed), dried lentils (rinsed), vegetable stock, 500 ml water and half of the parsley and coriander. Bring to the boil, then cover and simmer for 50 minutes.
4. 4
   Whisk the plain flour into 150 ml cold water (for the thickener) until smooth, then add a ladle of hot soup liquid. Pour it slowly into the soup, stirring constantly, then simmer for 5 minutes until the soup turns silky and slightly thickened.
5. 5
   Add the vermicelli and simmer, stirring often so it doesn't stick, for another 5 minutes until tender (or longer if using a different pasta/rice).
6. 6
   Remove from the heat. Stir in the lemon juice, remaining herbs. Taste and add the salt and pepper as needed.