Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Moroccan Beef or Lamb Soup with Chickpeas and Lentils
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.
4
Servings
Tip
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
Ingredients
-
⅓
cup dried chickpeas
-
Kosher salt and ground black pepper
Directions
-
01In a small bowl, stir together 2 cups water and 1½ teaspoons salt. Add the chickpeas and soak at room temperature for at least 12 hours or up to 24 hours. Drain and set aside. On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil and heat until shimmering. Add the celery, onion, garlic, ginger and 2½ teaspoons salt. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the cinnamon, paprika and 1½ teaspoons pepper, then cook, stirring, until fragrant, about 10 seconds. Stir in the tomatoes and 4 cups water, scraping up browned bits. Add the lamb, lentils and chickpeas; stir to combine, then distribute in an even layer.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
January 28, 2023
Delicious
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.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
