Moroccan Lamb, Lentil and Chickpea Soup (Harira Soup)

    10 hours 20 minutes

    A lovely thick and hearty soup with lamb, chickpeas and baby lentils. It's better if you use dried chickpeas, all you have to do is soak them overnight.

    3 people made this

    Serves: 8 

    • olive oil
    • 500g diced lamb
    • 2 red onions, diced
    • 1 cupsicum, diced
    • 2 cloves garlic, chopped
    • 2 teaspoons ground ginger
    • 8 saffron threads, toasted and crushed
    • 1 cup dried chickpeas, soaked overnight and drained
    • 10 cups chicken stock
    • 10 ripe tomatoes, peeled and chopped
    • 1 cup baby lentils
    • coriander leaves, chopped
    • 1 teaspoon ground cinnamon
    • lemon juice
    • salt to taste

    Preparation:20min  ›  Cook:2hours  ›  Extra time:8hours soaking  ›  Ready in:10hours20min 

    1. Heat some olive oil in a large stockpot and brown the lamb over medium high heat. Remove the meat and set aside.
    2. Add the onions and capsicum to the pot and saute until tender. Add the garlic and saute quickly. Then return the lamb to the pot with the ginger, saffron, chickpeas and chicken stock. Bring to the boil and skim. Then add the tomatoes and cook until the lamb and chickpeas are tender. This will take about 1 1/2 hours.
    3. In a separate pot, bring the lentils to the boil in fresh water. Drain and rinse under cold running water before adding to the soup pot. Cook until tender.
    4. To serve, add a generous amount of chopped coriander, ground cinnamon, lemon juice and salt to taste. Stir through and serve.

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