Best Harira Chickpea Lamb And Coriander Soup Recipes

Harira (Chickpea, Lamb and Coriander Soup) image

Provided by Jostlori

Categories Stew

Time 2h40m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
2 small brown onions, chopped
2 large garlic cloves, crushed
1 lb lamb shoulder steak, trimmed of excess fat and cut into small chunks
1 1/2 teaspoons cumin, ground
2 teaspoons paprika
1/2 teaspoon clove, ground
1 bay leaf
2 tablespoons tomato paste
5 1/4 cups beef stock
3 (10 ounce) cans chickpeas (or less, depending on your taste)
28 ounces tomatoes, diced (use a GOOD quality tomato)
1/2 cup coriander, finely chopped (cilantro)
fresh coriander leaves, for garnish
black olives, for garnish

Steps:

Heat the oil in a large heavy-bottomed saucepan or stockpot. Add the onion and garlic and cook for 5 minutes, or until softened.
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.
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.
Add the stock to the pan, stir well and bring to a boil.
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.
Serve garnished with coriander leaves and small black olives.

Harira - Chickpea, Lamb and Coriander Soup image

Provided by Lori Loucas @jostlori

Number Of Ingredients 15

2 tablespoon(s) olive oil
2 small brown onions, chopped
3 large cloves garlic, crushed
1 pound(s) lamb shoulder steaks, cut into small chunks
1 1/2 teaspoon(s) ground cumin
2 teaspoon(s) paprika
1/4-1/2 teaspoon(s) ground cloves, to taste
1 - bay leaf
2 tablespoon(s) tomato paste
1 liter(s) beef broth
2 can(s) chickpeas, 15 oz each
1 can(s) diced tomatoes (28 oz)
1/2 cup(s) cilantro, minced
cilantro, for garnish
small black olives, for garnish

Steps:

Heat the oil in a large heavy-bottomed saucepan or dutch oven. Add the onion and garlic and cook for 5 minutes, or until softened. 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.
Add the spices and bay leaf to the pan and cook until fragrant - a minute or so. Add the tomato paste and cook for about 2 more minutes, stirring constantly. Add the stock, stir well, and bring to a boil.
Add the chickpeas, tomatoes, and chopped cilantro to the pan. Stir, then bring back to a boil. Reduce heat and simmer for 2 hours, or until the meat is tender. Stir occasionally to avoid scorching. Season to taste.
Serve garnished with cilantro leaves and small black olives. This is delicious when served with warm pita bread that's been drizzled with a little good olive oil.