Moroccan lamb soup with harissa and chickpeas

Ingredients:

• 2 onions, sliced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 red pepper, sliced
• Salt and milled pepper
• 500g lamb goulash (or beef stewing meat like beef chuck)
• 2 Tbsp (30ml) olive oil
• 3 cloves garlic, chopped
• 1 large sachet (100g) tomato paste
• 1 bottle (130g) harissa paste
• 2 Tbsp (30ml) ground cumin
• 4 tsp (20ml) ground coriander
• 1 tsp (5ml) ground cinnamon
• 2 bay leaves
• 6 tomatoes, peeled and quartered
• 4 cups (1L) good-quality beef stock
• Juice (80ml) and grated of 1 orange
• 1 Tbsp (15ml) honey or brown sugar
• 1 can (400g) chickpeas, drained
• Fresh mint and parsley, for serving
• ½ packet (50g) flaked almonds, toasted (optional)

Method:

1. Blitz onion, carrot, celery and red pepper in a food processor or finely chop.
2. Season lamb and heat half the oil in a pot.
3. Brown meat in batches. Remove and set aside.
4. Sauté onion mixture in remaining oil until soft.
5. Add garlic and fry for a minute.
6. Add tomato paste, harissa, spices and bay leaves and fry until fragrant.
7. Add tomatoes and stock, then return lamb to pot.
8. Reduce heat, cover and simmer for about 1½ -2 hours, until meat is tender.
9. Add orange juice, grated peel, honey or sugar and chickpeas.
10. Simmer for another 10 minutes.
11. Serve topped with mint, parsley and almonds.