Harira is a Moroccan chickpea, lentil and vegetable soup traditionally eaten to break the fast during Ramadan. You can also add rice and lamb or chicken to make an even more substantial soup. For the chicken stock, you can use 3 teaspoons of chicken or vegetable stock powder mixed with 1 litre of hot water.

Serves: 4–6

Pinch saffron threads
2 tbsp olive oil
1 onion, chopped
2 carrots, peeled and diced
2 celery stalks, sliced thinly
3 garlic cloves, crushed
1 tbsp grated fresh ginger
2 teaspoons ground cumin
½ tsp turmeric
1 tsp cinnamon
½ cup dried brown lentils, rinsed and drained
400g can diced tomatoes
1 litre chicken stock
1 cup cooked chickpeas
2 tbsp lemon juice
¼ cup chopped parsley
¼ cup chopped coriander

Place saffron in a small bowl and pour over 2 tablespoons boiling water and leave to infuse.

Heat oil in a large saucepan and cook onion, carrots and celery for about 5 minutes until soft. Add garlic, ginger and spices, including saffron and the liquid, stir to combine and cook for about 30 seconds. Add drained lentils, tomatoes and chicken stock. Bring to the boil, cover, lower heat and simmer for about 25 minutes until lentils are soft. Stir occasionally.

Add chickpeas and continue to simmer for another 10 minutes. Add lemon juice, season with salt and pepper and when ready to serve, add fresh herbs