moroccan harira soup
 

Chickpeas, lamb and spices make this a proper meal in a bowl. Any leftovers will taste even better the next day, as the flavours develop.

serves 4-6 people

2 onions
2 cloves of garlic
2cm piece of ginger
2 carrots
2 celery stalks
A few sprigs of flat-leaf parsley
Olive oil
600g boneless lamb leg or shoulder
1 tbsp ground cumin
1 tsp ground turmeric
½ tbsp ground cinnamon
½ tbsp ground coriander
2 fresh bay leaves
1 tbsp tomato purée
1 organic vegetable stock cube
400g tin of quality plum tomatoes
400g tin of chickpeas
6 tbsp natural yoghurt
2 tbsp harissa

Peel and finely chop the onions, garlic, ginger and carrots. Trim and finely chop the celery. Pick the parsley leaves, then finely chop the stalks.

Drizzle a lug of oil into a large saucepan over a medium-low heat and sauté the chopped veg, ginger and parsley stalks for about 10 minutes, or until softened but not coloured.

Using a sharp knife, trim the lamb of excess fat, then cut the meat into 2.5cm pieces.

Season the softened veg, then add the lamb. Turn up the heat a little and cook for 5-7 minutes, or until brown all over, stirring often.

Add the cumin, turmeric, cinnamon, ground coriander, bay leaves and tomato purée, then stir well and cook for 2-3 minutes.

Dissolve the stock cube in 700ml boiling water, then pour into the pan, followed by the tinned tomatoes and the chickpeas and their liquid. Bring to the boil, breaking up the tomatoes with a spoon. Lower the heat, cover and simmer for 1 hour.

Remove the lid and cook for a further 30 minutes, or until the meat is tender and the soup is rich, adding a splash of water if it gets a little thick.

Finely chop the parsley leaves. When the soup is ready, season to taste, stir in the chopped parsley and ladle into bowls. Swirl in a little yoghurt and harissa and serve. Delicious with hot flatbreads.

per serving: 564kcal, 29.9g fat (10.2g saturated), 40.8g protein, 35g carbs, 15.8g sugar, 1.29g salt, 9.1g fibre

Recipe from Jamie Magazine © Jamie Oliver