Erica’s harira soup recipe | The Week

This dish is a real winner, said Leon’s director of food, Erica Molyneaux. My version of a warming, gently spiced Moroccan soup-stew, finished with a swirl of harissa, it’s perfect for a simple weeknight supper or for when you have friends over.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves of garlic, finely chopped
• 3 carrots, finely chopped
• 2 celery sticks, finely chopped
• 2cm piece of ginger, finely chopped
• 3 sprigs of flat-leaf parsley, leaves picked, stalks finely chopped
• 600g boneless leg or boneless shoulder of lamb
• 1 tbsp ground cumin
• 1 tbsp ground turmeric
• 1 heaped tsp ground cinnamon
• 1 heaped tsp ground coriander
• 3 bay leaves
• 1 tbsp tomato purée
• 700ml hot vegetable stock
• 1 × 400g can good-quality chopped tomatoes
• 1 × 400g can chickpeas, plus their liquid
• salt and freshly ground black pepper
• plain live yoghurt
• 2 tbsp harissa
• warmed flatbreads