Made this the other day for supper and it is absolutley incredible! I got the recipe from Yotam Ottolenghi. He says in the intro ‘This is a variation on the traditional Moroccan harira soup, flavoured in the same way but without the extra carbs that are often added in the form of rice or pasta. Traditionally a meal for breaking the Ramadan fast, this hearty dish is perfect on a cold winter’s evening.’
I cannot tell you how flavoursome this dish is. It is best made the day before in my opinion – the flavours just develop even more incredibly. Please make this as soon as you can. Please!
3 tbsp olive oil 500g cooked chickpeas
1 large onion, cut into 1cm dice
200g lamb neck fillet, cut into 1cm dice
2 tbsp tomato purée
1 tbsp caster sugar
1kg tinned chopped tomatoes
1.2 litres chicken stock or water
juice of 1 lemon
1 tsp ground cumin
1 tsp ground ginger
a pinch of saffron strands
100g baby spinach
4 tbsp roughly chopped coriander
salt and black pepper
Add olive oil to a large pan on a medium heat. Add the onion and fry til soft and clear. Increase the heat – add the lamb. Cook for 2-3 minutes until it is sealed and taken on some colour.
Add the tomato purée and sugar and mix well. Cook for 2 minutes.
Add the chopped tomatoes, drained chickpeas, stock and some salt and pepper.
Bring the soup to the boil. Reduce heat and simmer. Cook for 35 – 50 minutes til lamb is tender.
Squeeze the lemon juice into the soup. Season with ground cumin, ginger and saffron.
Taste and adjust the salt and pepper if you wish.
When ready to serve, bring back to the boil. Wash and cut roughly the spinach and coriander and add to the soup just before you bring it to the table. Serve with lots of good bread!