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Lamb Meatball, Garbanzo Bean, Lentil, and Tomato Soup
PAIR WITH
Quick Flatbread with Dukkah
(PAGE 135)
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 chunks of lamb, I prefer quick-cooking, bite-size lamb meatballs instead. You can make the soup vegan by omitting the meat altogether and using vegetable broth; it’s equally delicious. For gluten-free
harira,
omit the couscous
.
SERVES
4 TO 6
ACTIVE TIME
25
MINUTES
TOTAL TIME
45
MINUTES
1 lb [455 g] ground lamb
1
/
2
Tbsp harissa, plus extra for seasoning the soup
Sea salt
Freshly ground black pepper
2 Tbsp extra-virgin olive oil
1 large yellow onion, finely chopped
2 medium carrots, peeled and thinly sliced into coins
1
/
4
in [6 mm] thick
2 Tbsp minced fresh ginger
2 large garlic cloves, minced
1 tsp ground cumin
1
/
2
tsp ground ci
6 cups [1.4 L] chicken or vegetable broth
(see page 17)
1
1
/
2
cups [255 g] cooked garbanzo beans
(see page 19)
, or one 15-oz [425-g] can garbanzo beans, rinsed and drained
1
1
/
2
cups [370 g] diced tomatoes in purée
1
/
2
cup [85 g] brown lentils, picked over and rinsed
2 medium medjool dates, pitted and chopped
3 Tbsp couscous
1
/
4
cup [7 g] chopped fresh cilantro
2 Tbsp freshly squeezed lemon juice
1.
Preheat the oven to 425°F [220°C].
Line a rimmed baking sheet with parchment paper or aluminum foil.
2.
In a large bowl, mix the lamb with the
1
/
2
Tbsp of harissa,
3
/
4
tsp salt, and
1
/
2
tsp pepper and blend thoroughly.
Pinch off little dabs of the meat (about 1 Tbsp each) and place them on the prepared baking sheet.
(There’s no need to roll them into perfect spheres unless you are so inclined.) Bake, stirring once, until the meatballs are no longer pink in the center, about 10 minutes.
Drain off and discard the fat.
3.
Meanwhile, heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the onion and carrots and sauté, stirring frequently, until the onion is translucent, about 5 minutes.
Add the ginger, garlic, cumin, and ci
Add more harissa to taste and stir to combine.
4.
Add the chicken broth, garbanzo beans, tomatoes, and lentils to the pot.
Cover and bring to a boil over medium-high heat.
Reduce the heat to medium-low and simmer, stirring occasionally, until the lentils are almost tender, about 15 minutes.
Add the meatballs, dates, couscous, and cilantro and simmer, uncovered, until the couscous is tender and the soup has thickened slightly, about 5 minutes.
Add the lemon juice and season with salt and pepper, adding more harissa if desired.
5.
Ladle the soup into bowls and serve immediately.
GET AHEAD:
The lamb meatballs can be made and stored in the refrigerator up to 3 days. The entire soup can be stored in airtight containers or zip-top plastic freezer bags in the refrigerator for up to 2 days or in the freezer for up to 3 months. The soup will thicken upon standing; add more broth to the soup when reheating leftovers, if desired.