Moroccan harira with roasted tomatoes

Ingredients

For roasting

• 800 g tomatoes (halved)
• 1 medium yellow onion (cut into wedges)
• 4 garlic cloves (unpeeled)
• 1 tbsp olive oil
• 1/2 tsp fine salt

For the soup

• 1 tbsp olive oil
• 2 celery ribs (finely diced)
• 180 g brown lentils (rinsed)
• 1 tsp ground cumin
• 1 tsp ground ginger
• 1 tsp sweet paprika
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1/4 tsp black pepper
• 1 tsp fine salt
• 1.2 L vegetable broth
• 240 g chickpeas (drained and rinsed)
• 60 g vermicelli
• 15 g cilantro (chopped)
• 15 g flat-leaf parsley (chopped)
• 2 tbsp lemon juice

For the pita

• 4 small pita breads (240 g)
• 2 tsp olive oil
• 1/2 tsp ground cumin

Preparation

1. Heat the oven to 220°C and line a large sheet pan with baking paper. 2. Toss 800 g halved tomatoes, 1 medium yellow onion cut into wedges and 4 unpeeled garlic cloves with 1 tbsp olive oil and 1/2 tsp fine salt. Roast for 25 minutes, until the tomatoes slump and have browned edges. 3. Put 180 g rinsed brown lentils, 2 finely diced celery ribs, 1 tsp ground cumin, 1 tsp ground ginger, 1 tsp sweet paprika, 1/2 tsp ground turmeric, 1/4 tsp ground cinnamon, 1/4 tsp black pepper, 1 tsp fine salt and 1.2 L vegetable broth in a large pot. Bring to a boil, then simmer for 20 minutes. 4. Scrape the roasted tomatoes and onion into the pot. Squeeze the garlic cloves from their skins, mash the vegetables lightly with a spoon and stir in 240 g drained, rinsed chickpeas. Simmer for 8 minutes. 5. Stir in 60 g vermicelli and simmer for 5 minutes, until tender. Take the pot off the heat and stir in 15 g chopped cilantro, 15 g chopped flat-leaf parsley and 2 tbsp lemon juice. 6. Brush 4 small pita breads with 2 tsp olive oil and sprinkle with 1/2 tsp ground cumin. Bake on the lined sheet pan for 6 minutes, until warm with crisp edges. Serve alongside the soup.