Harira Chickpea Lamb and Coriander Soup
Warm your soul with this hearty and aromatic Harira Chickpea Lamb and Coriander Soup, a traditional Moroccan-inspired dish bursting with rich flavors and wholesome ingredients. Tender chunks of diced lamb are slow-cooked with fragrant spices like cinnamon, cumin, turmeric, and paprika, creating a deeply spiced broth that complements the earthiness of chickpeas and the creaminess of red lentils. A vibrant blend of fresh coriander and parsley adds a bright, herby finish, while a squeeze of lemon juice ties everything together with a zesty pop. Perfect for cozy nights or to impress guests, this nourishing soup is best served piping hot with crusty bread or flatbread to soak up every flavorful drop. Ready in just under two hours, it’s a simple yet sophisticated recipe that’s sure to become a household favorite.
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Recipe Information
Ingredients
- 500 g Lamb shoulder (boneless, diced)
- 3 tbsp Olive oil
- 1 large Onion (finely chopped)
- 2 stalks Celery stalks (diced)
- 3 cloves Garlic cloves (minced)
- 1 tsp Ground cinnamon
- 1 tsp Ground turmeric
- 2 tsp Ground cumin
- 1 tsp Paprika
- 2 tbsp Tomato paste
- 400 g Canned crushed tomatoes
- 1.5 liters Chicken or beef stock
- 400 g Canned chickpeas (drained and rinsed)
- 100 g Red lentils
- 50 g Fresh coriander (chopped)
- 50 g Fresh parsley (chopped)
- 2 tbsp Lemon juice (freshly squeezed)
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.
Add the diced lamb and cook until browned on all sides, about 5–7 minutes. Remove the lamb and set aside.
In the same pot, add the chopped onion and celery. Sauté until softened, about 5 minutes.
Stir in the minced garlic, ground cinnamon, turmeric, cumin, and paprika. Cook for 1 minute to release the flavors.
Add the tomato paste and canned crushed tomatoes. Stir well to combine.
Pour in the chicken or beef stock and return the lamb to the pot.
Bring the soup to a boil, then reduce to a simmer. Cover and cook for 45 minutes, stirring occasionally.
Add the chickpeas and red lentils to the pot. Stir well and cook uncovered for another 20–25 minutes, or until the lentils are tender.
Stir in the chopped coriander, parsley, and lemon juice. Season with salt and black pepper to taste.
Cook for an additional 5 minutes, then remove from heat.
Serve hot, garnished with extra fresh coriander if desired, alongside crusty bread or flatbread.
Nutrition Facts
Calories |
2640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.6 g | 203% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 9588 mg | 417% | |
| Total Carbohydrate | 176.6 g | 64% | |
| Dietary Fiber | 50.3 g | 180% | |
| Total Sugars | 50.1 g | ||
| Protein | 148.3 g | 297% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 757 mg | 58% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 5984 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
