Preparation

• Cut the onions. Cut the parsley and the coriander leaves. Cut the celeriac in small dices.

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• Pour the olive oil in a large pan and heat it for a little while. Then add the onions and the celeriac and fry them for a bit. Then add the turmeric, cinnamon, fenugreek, caraway seed, ginger, salt and pepper and stir. Let the herbs bring out all their taste.
• Now add the chick peas, the lentils and the dates (take out the pits) en stir. Add the tomatoes, the zucchini, the pepper and the carrot in dices. Add now 2 liters of boiled water and leave it to cook with the lid on for 45 minutes. Stir now and again.
• Add the tomato puree and let it do its work in the next 5 minutes, adding taste and thickening the soup a bit.
• Mix the flour well with a bit of water. Bring down the heat under the pan of harira en bring in the flour. Now the soup will get a bit thicker, which is good. Warm the soup for another 15 minutes. Keep on stirring to prevent the flour from becoming a ball in the soup.
  
• Serve the harira en add the parsley and the coriander on the soup, in the bowls. The later you do this, the more taste it will add to the soup. Some also like to squeeze a bit of lemon in the soup. It is nice, I must admit.