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A Moroccan main course soup with lots of goodies


  • Soak the saffron in the boiling water and set aside.
  • Heat 1 tbsp oil in a large heavy-bottomed pot and gently saute the garlic, onion and ginger until tender, stirring now and again. Then add 2 tbsp harissa and cook to toast, continually stirring. Add the stock with the saffron mixture, tomatoes and pork hock. Bring to the boil, turn the heat down and simmer for 30-40 mins, turning the meat now and again. 
  • At the same time, heat a little oil in a heavy-bottomed pan and brown the chicken drumsticks all over. Remove and then panfry the chorizo.
  • When ready, remove the ham hock and, when cool enough, remove all the fat and bones and shred.
  • In the meantime, add the lentils to the pot with the chicken and 3 tbsp chopped coriander. Simmer for another 20 mins or so until the lentils are tender.
  • Then return the shredded pork to the pot and add the chorizo with 2 tbsp chopped coriander. Stir and cook to warm through. 
  • Combine the yoghurt with 1 tspn harissa, 1 heaped tbsp chopped coriander and a squeeze of lemon juice.
  • Serve the soup in individual large soup bowls with the yoghurt flicked over and good crusty bread on the side.


  • 1 tspn saffron threads
  • ½ cup boiling water
  • olive oil
  • 4 garlic cloves, crushed
  • 1 large onion, chopped
  • 2 tbsp grated fresh ginger
  • harissa
  • 2 litres chicken stock
  • 3 cans diced tomatoes
  • 1 smoked pork hock
  • 4 chicken drumsticks
  • 2 chorizo sausages, sliced
  • 1 cup green lentils
  • 6 heaped tbsp chopped fresh coriander
  • 1 cup plain yoghurt
  • 1 lemon

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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