Harira is a hearty Moroccan soup full of flavour. It makes a great light dinner or lunch, or you can serve some warm flatbread on the side for a more filling meal. I love brothy soups like this one when it’s cold out. They’re the ultimate way to warm yourself up from the inside out!
This harira soup freezes really well. Portion it out before you freeze it and defrost in the morning for a quick and easy lunch.
Buy harissa paste from a gourmet supermarket, or make it yourself easily with this recipe here.
Serve this soup with warm, buttery flatbreads.
To make this soup vegetarian, omit the lamb and replace with a tin of lentils, and be sure to use vegetarian stock.
- olive oil 1 tablespoon
- lamb fillet 400 grams, cut into 1cm dice
- onion 1, diced
- carrots 2, peeled and finely diced
- finely grated ginger 2 teaspoons
- ground turmeric ½ teaspoon
- harissa paste 2 tablespoons
- tomato paste 1 tablespoon
- honey 1 teaspoon
- chopped tomatoes 400 gram tin
- chickpeas 400 gram tin, rinsed and drained
- chicken or vegetable stock* 1.5 litres
- lemon 1, juice
- spinach or baby spinach 100 grams, roughly chopped
- coriander 4 tablespoons, roughly chopped
- parsley 4 tablespoons, roughly chopped
- Heat olive oil in a large saucepan over a high heat. Add lamb and cook for 2-3 minutes, moving it around the pan with a wooden spoon, until lightly coloured on all sides.
- Reduce heat to medium. Add onion, carrot and ginger and cook until onion is soft (about 5 minutes). Add turmeric and harissa and cook until fragrant (about 1 minute).
- Add tomato paste, honey, tinned tomatoes, drained chickpeas and stock and bring to boil on high heat. Reduce to a simmer and cook for about 30 minutes until lamb is tender and soup has thickened slightly.
- Season with lemon juice, salt and pepper. When ready to serve, add the chopped spinach, coriander and parsley and stir through. Serve with warm buttered flatbreads if desired.
*Check label if eating gluten free