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Harira (Chickpea, Lamb and Coriander Soup)

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“This is a wonderfully spiced and filling soup. Mmmmm, wish we had a winter around here... This is North African comfort food at it's best. Serve with toasted pita or Morrocan flat bread drizzled with a bit of good quality olive oil. If you're not crazy about cloves, like my DH, you can reduce to 1/4 tsp and adjust from there.”
2hrs 40mins

Ingredients Nutrition


  1. Heat the oil in a large heavy-bottomed saucepan or stockpot. Add the onion and garlic and cook for 5 minutes, or until softened.
  2. Add the meat in batches, and cook over high heat until the meat is browned on all sides. Return all the meat to the pan.
  3. Add the spices and bay leaf to the pan and cook until fragrant. Add the tomato paste and cook for about 2 minutes, stirring constantly.
  4. Add the stock to the pan, stir well and bring to a boil.
  5. Add the chickpeas, tomato and chopped coriander to the pan. Stir, then bring to a boil. Reduce heat and simmer for 2 hours, or until the meat is tender. Stir occasionally. Season to taste with salt and pepper.
  6. Serve garnished with coriander leaves and small black olives.

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