Moroccan lamb soup with harissa and chickpeas

This spicy soup has rich lamb flavour, which could be replaced with beef for a more affordable option.

 Less than 1 hour

  Serves 6

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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.

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