HARIRA-Moroccan wedding soup

• 2 tbs olive oil
• 250 gms lean beef or lamb - cubed
• 1 medium onion - chopped
• 125 gms chickpeas, soaked overnight and drained
• 1 1/2 litres water or stock
• 125 gms red lentils - soaked and drained
• 425 gms tomatoes - canned
• 1 tsp tomato paste
• 1 tsp ground cinnamon
• 1 medium red capsicum, deseeded and chopped
• 50 gms long grain rice
• 1 bunch coriander - chopped
• Pinch of salt and pepper

Heat oil in a large saucepan, add meat and gently saute until lightly browned all over, add onion and cook gently. Add chickpeas and stock, bring to the boil, reduce heat to a gentle simmer and cover, cook for approximately 1 hour until chickpeas are tender.

Add lentil, tomatoes, tomato paste, cinnamon and capsicum and simmer for another 15 minutes. Add rice, and continue to simmer for another 15 minutes or until all ingredients are tender. Stir in chopped coriander and correct seasoning with salt and pepper. Serve with crusty bread or garlic pizza and a fork.