Harira (lamb And Chickpea Stew)
Harira is a traditional Libyan stew made with lamb, chickpeas, and a flavorful blend of spices. This hearty and comforting dish is often enjoyed during Ramadan and other special occasions.
Ingredients
- 1 lb lamb, cut into cubes
- 1 cup dried chickpeas, soaked overnight
- 1 onion, finely chopped
- 3 tomatoes, diced
- 2 celery stalks, chopped
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh parsley
- 3 cloves garlic, minced
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne pepper
- 6 cups water or beef broth
- Salt to taste
- 2 tbsp olive oil
Instructions
- In a large pot, heat the olive oil over medium heat. Add the lamb cubes and brown them on all sides.
- Add the chopped onion and garlic to the pot, and sauté until the onion is translucent.
- Stir in the turmeric, ginger, cinnamon, black pepper, and cayenne pepper, and cook for 1-2 minutes to toast the spices.
- Add the soaked chickpeas, diced tomatoes, chopped celery, cilantro, parsley, and water or beef broth to the pot. Season with salt to taste.
- Bring the stew to a boil, then reduce the heat to low and simmer for 1.5-2 hours, or until the lamb is tender and the chickpeas are cooked through.
- Adjust the seasoning if needed, and serve the harira hot with crusty bread or couscous.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Large pot Knife Cutting board Measuring cups and spoons Wooden spoon
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve the harira with a squeeze of lemon juice and a sprinkle of fresh herbs on top.
Tips & tricks
Tips: For a thicker stew, you can mash some of the chickpeas against the side of the pot with a spoon to help thicken the broth.
Cost
$20