Name: Lamb Meatball, Garbanzo Bean, Lentil, and Tomato Soup
Total time: 45 min
Yield: Serves 4 to 6
Cuisine: Moroccan
Ingredients: 1½ cups [370 g] diced tomatoes in purée; ½ cup [85 g] brown lentils, picked over and rinsed; ½ Tbsp harissa, plus extra for seasoning the soup; 1 tsp ground cumin; ¼ cup [7 g] chopped fresh cilantro; Freshly ground black pepper; 2 Tbsp freshly squeezed lemon juice; 1 lb [455 g] ground lamb; 1½ cups [255 g] cooked garbanzo beans, or one 15-oz [425-g] can garbanzo beans, rinsed and drained; 2 large garlic cloves, minced; 6 cups [1.4 L] chicken or vegetable broth; 2 Tbsp extra-virgin olive oil; 1 large yellow onion, finely chopped; 2 medium carrots, peeled and thinly sliced into coins ¼ in [6 mm] thick; Sea salt; 3 Tbsp couscous; 2 medium medjool dates, pitted and chopped; ½ tsp ground cinnamon; 2 Tbsp minced fresh ginger

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
45 min

Appears in

Easy Soups from Scratch with Quick Breads to Match

By Ivy Manning

Published 2017

About

Called harira in Morocco, this hearty lamb, garbanzo bean, and lentil soup is traditionally served in the evening, after everyone has fasted all day during the holy month of Ramadan. The soup is seasoned with harissa, a fiery red-chile-and-spice paste found in colorful tubes and small cans in grocery stores and online. The spiciness of harissa varies from brand to brand; taste it first and add it to the soup according to your heat tolerance. Though this soup is usually made with chun