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Instant Pot

Moroccan Beef or Lamb Soup with Chickpeas and Lentils

4 Servings

FAST: 1 hour 10 minutes
Slow: 7-8 hours 25 minutes active

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This aromatic Moroccan dish, called harira, traditionally is served during Ramadan to break the daily fast. It's sometimes vegetarian, other times meaty, and depending on the the cook its consistency may be thick and hearty or light and brothy. Our recipe calls for lamb, but you could substitute an equal amount of boneless beef chuck. Note that the chickpeas require soaking to cook at the same rate as the meat. For convenience, however, you can skip the dried chickpeas and simply stir 1 cup of drained canned chickpeas into the stew at the end. Serve with lemon wedges and a drizzle of grassy extra-virgin olive oil, and offer crusty bread for soaking up the broth.




Don't use brown or regular green lentils in place of the lentils du Puy. Though those varieties do hold their shape, they cook up with a softer, more yielding texture than Puy lentils, which stay quite firm and offer textural contrast to the stew.

FAST: 1 hour 10 minutes
Slow: 7-8 hours

25 minutes active


  • cup dried chickpeas

  • Kosher salt and ground black pepper


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Raaya C.
January 28, 2023
I adapted this recipe to a dutch oven on the stove top, then to the oven on 325. I used lamb shanks but followed all of the ingredients (I did add saffron) and I added the French lentils after about an hour of stove top cooking, then I put the pot in the oven for about another hour. The results were very, very good, even more delicious the next day.