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Hearty Moroccan Lamb and Chickpea Harira Soup with Yogurt Drizzle

Moroccan lamb and chickpea harira soup - featured image
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A warm, hearty Moroccan soup featuring tender lamb, chickpeas, and a balanced blend of spices, finished with a tangy yogurt drizzle. Perfect for cozy winter nights and quick to prepare in under an hour.

Ingredients

Scale
  • 1 lb lamb shoulder, cut into bite-sized pieces
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium ripe tomatoes, chopped (or 1 cup canned crushed tomatoes)
  • 4 cups beef or lamb broth
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric
  • 1 tsp smoked paprika (optional)
  • Salt and freshly cracked black pepper, to taste
  • Small bunch fresh cilantro, chopped (for garnish)
  • For the yogurt drizzle:
  • 1 cup plain Greek yogurt (full fat preferred)
  • Juice of half a lemon
  • Pinch of ground cumin
  • Salt, to taste

Instructions

  1. Pat the lamb pieces dry with paper towels. Heat 1 tablespoon of oil in a Dutch oven over medium-high heat. Brown the lamb in batches for about 5 minutes per batch. Transfer to a plate.
  2. Reduce heat to medium. Add chopped onion to the same pot and cook until softened and translucent, about 4 minutes. Add minced garlic and cook for 1 minute, stirring constantly.
  3. Stir in cumin, coriander, cinnamon, turmeric, and smoked paprika. Cook for 1 minute to release aromas. Add chopped tomatoes and stir well.
  4. Return browned lamb to the pot. Pour in broth, scraping up browned bits. Bring to a gentle boil, then reduce to a simmer.
  5. Partially cover and simmer gently for 35-40 minutes, stirring occasionally, until lamb is tender. Add water or broth if liquid reduces too much.
  6. Stir in drained chickpeas and simmer uncovered for another 10 minutes. Taste and adjust salt and pepper.
  7. While soup simmers, mix Greek yogurt with lemon juice, pinch of cumin, and salt in a small bowl. Adjust seasoning to taste.
  8. Serve hot soup in bowls, sprinkle with fresh cilantro, and drizzle with yogurt mixture.

Notes

Brown the lamb well for depth of flavor. Toast spices briefly before adding liquids to release aroma. Simmer gently to keep lamb tender. Add yogurt drizzle just before serving to prevent curdling. For dairy-free, substitute Greek yogurt with coconut or almond yogurt. Soup thickens as it cools; add broth or water when reheating.

Nutrition

Keywords: Moroccan soup, lamb soup, chickpea soup, harira, winter soup, hearty soup, yogurt drizzle, easy soup recipe

Find it online: https://elaraeats.com/hearty-moroccan-lamb-and-chickpea-harira-soup-recipe-easy-and-perfect-for-winter/