Moroccan · Soup

Iftar Chickpea & Lentil Shorba

A gentler alternative to harira for breaking the fast — a brothy shorba of chickpeas and lentils simmered with tomato, celery and warming spices, thickened lightly and brightened with lemon and coriander. It rehydrates and refuels without the heaviness of a full harira, exactly what an empty stomach wants at sunset.

Prep: 15 min
Cook: 50 min
Total: 65 min
Serves: 6
Level: Easy

Ingredients

150 g brown lentils, rinsed
200 g cooked chickpeas
2 tomatoes, grated
1 onion, finely chopped
2 celery stalks with leaves, chopped
1 tsp ground ginger and 1/2 tsp turmeric
3 tbsp olive oil
1 tbsp flour slaked in water (optional)
1 bunch coriander, chopped, and lemon to serve
Salt and pepper

Method

1

Soften the base

Warm the oil, cook the onion and celery until soft, then add ginger, turmeric and grated tomato and simmer to a fragrant base.
2

Add pulses

Add the lentils and chickpeas with about 1.5 litres water, bring to a simmer and cook 30 minutes until the lentils are tender.
3

Thicken lightly

If you like it fuller, stir in the slaked flour and simmer 5 minutes until slightly thickened.
4

Season

Salt to taste, add pepper and stir through most of the coriander.
5

Serve

Ladle into bowls, finish with the remaining coriander and a squeeze of lemon, with dates alongside.

Chef's tips

Keep it brothy and light; the point at iftar is gentle rehydration, not a heavy stew.
A squeeze of lemon at the table wakes up the whole bowl and aids the appetite after fasting.
Cook a big pot early in Ramadan and reheat portions; the flavour deepens over a day or two.

Frequently asked questions

How is this different from harira?

Harira is thicker, enriched with a flour-and-tomato tadouira and often meat and vermicelli. This shorba is lighter and quicker, easier on the stomach at the moment of breaking the fast.

Can I make it heartier?

Add a little shredded chicken or a handful of vermicelli in the last few minutes for a more filling bowl closer to a light harira.