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Harira-style chickpea and lentil soup

Why it worksFlour mixed with water and stirred in at the end is the traditional way to thicken harira. It gives the soup a smooth, silky feel.

Ingredients

• 400 g chickpeas
• 400 g tinned lentils
• 800 g chopped tomatoes
• 200 g onions
• 150 g celery
• 5 g ground cumin
• 2 g cinnamon
• 25 g plain flour
• 300 g bread
• 20 ml olive oil

Method

1. Chop the onion and celery. Heat the olive oil in a large pot on medium heat and cook them for 5 minutes.
2. Add the cumin and cinnamon and stir for 30 seconds. Add the chopped tomatoes and 1 litre of water. Let it bubble gently for 15 minutes.
3. Drain and rinse the chickpeas and the lentils, and add them. In a mug, mix the flour with 100 ml of cold water until smooth. Stir it into the soup and let it bubble gently for 10 minutes, until a little thicker.
4. Taste and add salt and pepper. Eat with bread.

A portion: about 470 kcal · 19 g protein · 68 g carbs · 10 g fat