Mediterranean Lamb, Chickpea & Tomato Soup
Method
Sear the Lamb: Heat oil in a large heavy pot over medium-high heat. Brown the diced lamb in batches for 5 minutes, then transfer to a plate.
Build the Base: Add onion and garlic to the pot, cooking for 4 minutes until soft. Stir in the cumin and paprika, frying for 1 minute until fragrant.
Simmer and Tenderise: Return lamb with chopped tomatoes, tomato purée, and stock. Cover and simmer gently over low heat for 50 minutes until lamb is tender.
Finish and Serve: Stir in chickpeas and half the mint; simmer uncovered for 10 minutes. Divide into warm bowls and garnish with remaining mint and toasted pine nuts.
Cooking Hack: Sear the lamb in small batches without overcrowding the pot. This guarantees a rich, caramelised crust that deepens the savory base without adding extra fat. 22.Spiced Moroccan Lamb, Lentil & Herb Soup (Harira) Servings: 4 Prep time: 15 minutes Cook time: 45 minutes Ingredients 1 tbsp extra virgin olive oil 250g lean lamb leg, diced into 1cm cubes 1 medium onion, finely chopped 2 garlic cloves, minced 1 tsp ground cumin 1 tsp ground coriander ½ tsp ground cinnamon ½ tsp ground turmeric 400g tin chopped tomatoes 100g dried brown lentils, rinsed 400g tin chickpeas, drained and rinsed 1 litre reduced-salt lamb or vegetable stock 30g fresh coriander, chopped 30g fresh flat-leaf parsley, chopped Juice of 1 lemon Instructions [Sear Lamb]: Heat olive oil in a heavy pot over medium-high heat. Add lamb cubes and cook for 4–5 minutes until browned on all sides, then remove and set aside. [Sauté Aromatics]: Lower heat to medium, add onion and garlic, and cook for 3 minutes. Stir in cumin, coriander, cinnamon, and turmeric, cooking for 1 minute until fragrant. [Simmer Soup]: Return lamb to the pot along with chopped tomatoes, lentils, chickpeas, and stock. Bring to a boil, then reduce heat, cover, and simmer for 35 minutes until lentils and lamb are tender. [Finish & Season]: Stir in fresh coriander, parsley, and lemon juice. Simmer uncovered for 3 minutes, then season to taste and serve hot. Nutritional Information (per serving) Calories: 345 kcal Protein: 28 g Fat: 10 g Carbohydrates: 36 g Fiber: 9 g Chef's Tips and Guidelines Cooking Hack: To enhance the authentic rich, velvety texture of Harira without adding flour, mash half a cup of the cooked chickpeas against the side of the pot with a wooden spoon 5 minutes before serving.
Nutrition Facts
Per serving
