Rich and creamy harira soup

    1 hour 20 min

    Harira is a hearty, Moroccan soup made with lamb, chickpeas, vegetables and herbs. In this version, the vegetables and chickpeas are blended into a velvety and rich finish and the braised lamb is served on top. Cooking time will depend on the cut of lamb you use. You can opt to use tinned chickpeas if you have not soaked fresh chickpeas overnight.

    1 person made this

    Serves: 8 

    • 3 tablespoons vegetable oil
    • 600g lamb leg, cubed
    • 2 onions, peeled and finely chopped
    • 450g fresh tomatoes, diced
    • 2 large potatoes (about 400g), cubed
    • 2 carrots, cut into 2cm long sticks
    • 500g courgettes, chopped
    • 200ml uncooked chickpeas, soaked overnight and drained
    • 1 bunch fresh mint, finely chopped
    • 1 bunch fresh coriander, finely chopped
    • 1 or 2 celery stalks, thinly chopped
    • ΒΌ teaspoon cinnamon
    • 1 teaspoon ground ginger
    • 1 pinch saffron
    • 200g tomato passata
    • salt and freshly ground pepper

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Heat oil in a large casserole pot over medium heat. Add lamb and cook for a few minutes over high heat until browned. Reduce heat; add onions, tomatoes, potatoes, carrots, courgettes and drained and uncooked chickpeas. Add chopped mint, coriander, celery, cinnamon, ginger and saffron. Cover with cold water and simmer uncovered for 15 minutes.
    2. Reduce the heat to low; stir in tomato passata and a little more water if required. Simmer for 30 minutes, uncovered, checking every so often that the ingredients are covered and adding more water as required.
    3. When lamb is tender, remove from soup using a slotted spoon. Season soup with slat and pepper, then puree the vegetables and chickpeas using a hand-held immersion blender or food processor. Season the lamb and return it to the pot. Adjust the seasoning to taste, adding a few whole coriander and mint leaves to the soup. Serve hot.

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