Name: Hot Soup with Harissa
Yield: Serves 6–8
Cuisine: Moroccan
Ingredients: light stock (broth) or water; 1 potato, peeled and diced; 2 courgettes (zucchini), trimmed and diced; 100 g/¼ lb (½ cup) chick peas, soaked overnight and drained; 1 teaspoon salt; 1–2 teaspoons harissa; 2 carrots, peeled and diced; ½ teaspoon hot red pepper; 2 tablespoons butter (or smen); 350 g/¾ lb lamb, cut into tiny dice; 2 tablespoons olive oil; 1 Spanish onion, peeled and chopped; 2–4 cloves garlic (according to size), peeled and chopped

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

350 g/¾ lb lamb, cut into tiny dice
2 tablespoons olive oil

Africa
Morocco
Soup
Gluten-free
Mediterranean
Breakfast

Method

In a large saucepan, combine diced lamb, olive oil and butter (or smen).
To prepare harissa mixture, combine ingredients in a mortar and pound until a smooth paste is formed. Add 6 tablespoons of the light stock (broth) or water, and mix well. Add to m

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Hot Soup with Harissa

Ingredients

Method

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