Breakfast · Moroccan · 20 min
North African Harira Soup with Chickpeas and Lamb
- Calories
- 1079
- Protein
- 60g
- Carbs
- 127g
- Fat
- 41g
Ingredients
- 68.5 g lamb shoulder
- 0.85 tbsp extra-virgin olive oil
- 75 g yellow onion
- 2 clove garlic
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 0.5 tsp ground cinnamon
- 411 g canned diced tomatoes
- 946 ml low-sodium chicken broth
- 425 g canned chickpeas
- 1 tbsp lemon juice
- 15 g fresh cilantro
- 15 g fresh parsley
Method
- 01Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the lamb cubes and brown them thoroughly on all sides, about 5 to 7 minutes. Verify the lamb reaches an internal temperature of at least 145°F (63°C), then remove from pot and set aside to rest for 3 minutes.
- 02Add 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.
- 03Stir in the diced tomatoes with their juice and return the browned lamb to the pot. Pour in the chicken broth and bring the liquid to a simmer.
- 04Reduce heat to low, cover, and simmer for at least 1 hour, or until the lamb is tender.
- 05Stir in the rinsed and drained chickpeas. Cook for another 15 to 20 minutes uncovered to allow the flavors to meld.
- 06Stir in the fresh cilantro, parsley, and lemon juice just before serving. Ladle into a bowl and serve hot.
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