breakfast

North African Harira Soup with Chickpeas and Lamb

Name: North African Harira Soup with Chickpeas and Lamb
Ingredients: 6 oz (170 g) Lean lamb shoulder, cut into 1/2-inch cubes; 1 tbsp (15 ml) Olive oil; 1/2 medium (75 g) Yellow onion, finely chopped; 2 cloves (6 g) Garlic cloves, minced; 1 tsp (2 g) Ground ginger; 1 tsp (2 g) Ground turmeric; 1/2 tsp (1 g) Ground cinnamon; 14.5 oz (411 g) Canned diced tomatoes, undrained; 4 cups (946 ml) Low-sodium chicken broth; 15 oz (425 g) Canned chickpeas, rinsed and drained; 1/4 cup (15 g) Fresh cilantro, chopped; 1/4 cup (15 g) Fresh parsley, chopped; 1 tbsp (15 ml) Lemon juice

Nutrition

1084

kcal

Calories

66.7

Protein

118.6

Carbs

36.8

Fat

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Ingredients(13)

Lean lamb shoulder, cut into 1/2-inch cubes6 oz (170 g)

Olive oil1 tbsp (15 ml)

Yellow onion, finely chopped1/2 medium (75 g)

Garlic cloves, minced2 cloves (6 g)

Ground ginger1 tsp (2 g)

Ground turmeric1 tsp (2 g)

Ground cinnamon1/2 tsp (1 g)

Canned diced tomatoes, undrained14.5 oz (411 g)

Low-sodium chicken broth4 cups (946 ml)

Canned chickpeas, rinsed and drained15 oz (425 g)

Fresh cilantro, chopped1/4 cup (15 g)

Fresh parsley, chopped1/4 cup (15 g)

Lemon juice1 tbsp (15 ml)

Instructions

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the lamb cubes and brown them on all sides, about 5–7 minutes. Remove lamb from the pot and set aside.

Add the chopped onion to the pot and sauté until softened and translucent, about 5 minutes. Add the minced garlic, ground ginger, turmeric, and cinnamon, and cook for 1 minute more until fragrant.

Stir in the diced tomatoes (with their juice) and the browned lamb. Pour in the chicken broth and bring to a simmer.

Reduce heat to low, cover, and simmer for at least 1 hour, or until the lamb is tender. For a richer flavor, you can simmer for up to 2 hours.

Stir in the rinsed and drained chickpeas. Cook for another 15–20 minutes, uncovered, to allow the flavors to meld and the soup to thicken slightly.

Stir in the fresh cilantro, parsley, and lemon juice just before serving.

Ladle the hot Harira soup into bowls. This hearty soup is traditionally enjoyed as a nutritious breakfast in many North African homes, providing sustained energy.