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

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email


  • 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)


  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.


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Current Crush

A chocolate celebration

It’s Rocky Road Day on 2 June and we’re celebrating!

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Easiest apple crumble

This easy 3-step dessert uses mostly pantry items – a lockdown win! Add a handful of frozen berries for a flavour burst and pop of colour.