Harira with dukkah

Harira with dukkah

Middle Eastern
15 mins Prep · 35 mins Cook

Top this hearty and flavourful tomato-based Moroccan soup with dukkah, which imparts a warm, nutty flavour with a hint of heat from black pepper

Created by Spinneys
Prep time 15 minutes
Cook time 35 minutes
Serves 4
Cuisine Middle Eastern
Special Occasion Ramadan
Diet Vegan
Preparation Easy
Nutrition (per serving)
Calories 442
Fat 13.36g
Saturates 3.8g
Protein 22.2g
Carbs 66.6g
Sugars 9.8g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Finely dice the onion. Mince the garlic cloves. Finely dice the carrot. Finely slice the celery.


In a large pot, heat the oil over a medium heat. Add the onion and garlic and sauté until softened. Add the carrot and celery and continue to cook for a few minutes until vegetables start to soften. Stir in the cumin, coriander, turmeric and smoked paprika. Cook for 1 minute until the spices are fragrant.


Drain and rinse the lentils and chickpeas. Add them to the pot along with the tinned tomatoes and stock. Bring the soup to a boil, then reduce the heat and let it simmer for approx. 15-20 minutes. Add in the vermicelli and cook for a further 5-6 minutes, or until cooked. Season with salt and pepper.


Ladle the soup into bowls. Sprinkle over the dukkah and sesame seeds. Top with fresh coriander and serve.