Harira Chickpea Lamb And Coriander Soup

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This is a wonderfully spiced and filling soup. mmmmm, wish we had a winter around here... this is north african comfort food at it's best. Serve with toasted pita or morrocan flat bread drizzled with a bit of good quality olive oil. if you're not crazy about cloves, like my dh, you can reduce to 1/4 tsp and adjust from there.

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Steps

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Heat the oil in a large heavy-bottomed saucepan or stockpot.

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Add the onion and garlic and cook for 5 minutes , or until softened.

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Add the meat in batches , and cook over high heat until the meat is browned on all sides.

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Return all the meat to the pan.

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Add the spices and bay leaf to the pan and cook until fragrant.

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Add the tomato paste and cook for about 2 minutes , stirring constantly.

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Add the stock to the pan , stir well and bring to a boil.

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Add the chickpeas , tomato and chopped coriander to the pan.

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Stir , then bring to a boil.

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Reduce heat and simmer for 2 hours , or until the meat is tender.

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Stir occasionally.

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Season to taste with salt and pepper.

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Serve garnished with coriander leaves and small black olives.

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Ingredients

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olive oil, brown onions, garlic cloves, steak, cumin, paprika, clove, bay leaf, tomato paste, beef stock, chickpeas, tomatoes, coriander, fresh coriander leaves, black olives