Moroccan harira soup with chickpea and lamb meatballs


Moroccan harira soup with chickpea and lamb meatballs

Harira is one of my favourite winter soup. It is thick, nutritious, aromatic and spicy. Addition of chickpea and lamb meatballs makes it more fulfilling- actually it is a complete meal in one bowl. As it is typical for all one pot dishes this soup tastes the best the next day when all flavours develop.

Don't be discourage by the long list of ingredients. It is so worth every bit of attention- you will get a beautiful flavour and aroma in return. I highly reccommend this delicious soup. Cook it for dinner or when your friends are comming over. Everyone will love it.

Makes 4-6 servings

  • 2 onions, chopped
  • 2 celery sticks, chopped finely
  • 2 carrots, chopped finely
  • 2 cm piece of ginger, chopped finely
  • 2 tbsp green parsley- stalks chopped finely, leaves saved
  • 1 tbsp ground cumin
  • 1 tbsp turmeric
  • 1/2 tbsp cinnamon
  • 1/2 tbsp ground corriander
  • 2 bay leaves
  • 1 tbsp tomato paste
  • 1,5-2 litre stock
  • 1 can (400g) tomatoes
  • 1 can (400g) chickpea, drained
  • 6 tbsp plain yoghurt
  • 2 tbsp harissa
  • salt, pepper, pinch of sugar
  • olive oil or canola oil
  • pita or naan breads to serve
For the meatballs:
  • 500-600 grams minced lamb
  • 3 cloves garlic, chopped finely
  • 1 tbsp green parsley, chopped
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cumin
  • 1/2 tsp ground corriander
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground all spice
  • 1 egg
  • 1/2 wheat roll, soaked in water and drained
  1. Start with making meatballs.

    Place all meatballs ingredients in a big bowl and combine. Using your hands mix everything for a few minutes what makes the meatballs more tender later on. Form meatballs of a size of table tennis ball.

    Heat a bit of oil on a big pan. Sear the meatballs from each side until they are nice and golden. Remove them from a pan and set aside.

    Heat about 1 tbsp oil in a big pot.

    Add chopped veggies, ginger, parsley stalks and fry them for a few minutes until they soften.

    Add spices, bay leaves and tomato paste. Stir everything and fry for the next 2-3 minutes.

    Add stock, canned tomatoes and drained chickpea. Bring the soup to boil and then reduce the heat to minimum.

    Add your meatballs to the soup and stir them in carefully. Cook under cover for about 30 minutes.

    Remove the lid and cook for the next 10-15 minutes until the soup evaporates a little bit and all the flavours concentrate.

    Season with salt, pepper and a pinch of sugar. Taste.

    Pour the soup into a serving bowl. Top it with some yoghurt and touch of harissa. Sprinkle with parsley leaves.

    Serve hot with pita or naan bread.


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