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Moroccan lamb & chickpea soup


  • Heat the oil in a large heavy-bottomed pan and gently saute the onion and garlic until tender. Then add the spices and 2 heaped tspn harissa, and toss for a few minutes to toast.
  • Add the lamb to the pan and continually toss to coat well, scraping the bottom of the pot as you do so. Then add 1½ litres stock with the tomatoes, bay leaves, chickpeas, salt and 3 tbsp chopped coriander. Mix well and bring to the boil. Turn the heat down and simmer for about 1 hour until the lamb is very tender, adding more stock if needed. Taste for seasoning.
  • Combine the yoghurt with ½ tspn harissa and a squeeze of lemon juice.
  • Ladle the soup into large soup bowls and sprinkle the yoghurt and a little coriander on top, and serve with the warmed pita bread on the side.


  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, crushed
  • 1 heaped tspn ground cumin
  • 2 tspn paprika
  • 1 tspn turmeric
  • 1 tspn ground coriander
  • harissa
  • 500 gm lean lamb, diced
  • 2 litres beef stock
  • 2 cans diced tomatoes
  • 2 bay leaves
  • 3 cups canned chickpeas, rinsed & drained
  • a pinch of sea salt flakes
  • chopped fresh coriander
  • 2 heaped tbsp plain yoghurt
  • ½ lemon
  • pita bread

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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