Harira soup recipe
 This spiced lentil and lamb soup is often served to break the fast after Ramadan, and is made using Halal meat. 2 tbsp vegetable oil 500g/1lb 2oz lamb chops, fat trimmed 1 onion, finely choppedpinch saffron 2 tsp ras el hanout½ tsp ground ginger ½ tsp ground white pepper ½ tsp ground black pepper1 beef stock cube100g/3½oz brown lentils1.2 litres/2 pints boiling water2 tbsp tomato purée 400g tin chopped tomatoes400g can chickpeas, drained and rinsed1 tbsp plain flour100g/3½oz vermicelli noodles 1 bunch fresh parsley, finely chopped1 bunch fresh coriander, finely chopped 2 tbsp vegetable oil 500g/1lb 2oz lamb chops, fat trimmed 1 onion, finely chopped pinch saffron 2 tsp ras el hanout ½ tsp ground ginger ½ tsp ground white pepper ½ tsp ground black pepper 1 beef stock cube 100g/3½oz brown lentils 1.2 litres/2 pints boiling water 2 tbsp tomato purée 400g tin chopped tomatoes 400g can chickpeas, drained and rinsed 1 tbsp plain flour 100g/3½oz vermicelli noodles 1 bunch fresh parsley, finely chopped 1 bunch fresh coriander, finely chopped Method Heat the oil in a large, lidded saucepan over a medium heat. Add the chops and cook on each side until browned. Remove from the pan and set aside. Add the onion to the pan and cook for 5 minutes, until translucent. Add the saffron, ras el hanout, ginger and white and black peppers and crumble in the stock cube, then cook for 2 minutes. Return the chops to the pan with the lentils and boiling water. Cover and cook for 30 minutes.Add the tomato purée, tomatoes and chickpeas. Top up with more water to cover if necessary, cover with a lid and cook for 30 minutes. Mix the flour with a tablespoon of cold water and stir into the soup. Add the noodles and cook for 15 minutes, stirring often. Remove from the heat and stir in the parsley and coriander. Serve. Heat the oil in a large, lidded saucepan over a medium heat. Add the chops and cook on each side until browned. Remove from the pan and set aside. Heat the oil in a large, lidded saucepan over a medium heat. Add the chops and cook on each side until browned. Remove from the pan and set aside. Add the onion to the pan and cook for 5 minutes, until translucent. Add the saffron, ras el hanout, ginger and white and black peppers and crumble in the stock cube, then cook for 2 minutes. Add the onion to the pan and cook for 5 minutes, until translucent. Add the saffron, ras el hanout, ginger and white and black peppers and crumble in the stock cube, then cook for 2 minutes. Return the chops to the pan with the lentils and boiling water. Cover and cook for 30 minutes. Return the chops to the pan with the lentils and boiling water. Cover and cook for 30 minutes. Add the tomato purée, tomatoes and chickpeas. Top up with more water to cover if necessary, cover with a lid and cook for 30 minutes. Add the tomato purée, tomatoes and chickpeas. Top up with more water to cover if necessary, cover with a lid and cook for 30 minutes. Mix the flour with a tablespoon of cold water and stir into the soup. Add the noodles and cook for 15 minutes, stirring often. Mix the flour with a tablespoon of cold water and stir into the soup. Add the noodles and cook for 15 minutes, stirring often. Remove from the heat and stir in the parsley and coriander. Serve. Remove from the heat and stir in the parsley and coriander. Serve.