Moroccan Beef and Chickpea Harira Soup
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1 pound beef stew meat, cut into bite-sized pieces
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 large onion, chopped
- 2 carrots, sliced
- 3 garlic cloves, minced
- 1 can (14.5 ounces) diced tomatoes
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Salt and black pepper to taste
- 1/4 cup fresh cilantro, chopped
- Lemon wedges
Instructions
- Add the beef, chickpeas, onion, carrots, garlic, diced tomatoes, beef broth, tomato paste, cumin, turmeric, cinnamon, ginger, salt, and pepper to the slow cooker.
- Stir everything until the tomato paste is fully mixed into the broth.
- Cover and cook on low for 8 hours or on high for 4 hours until the beef is fork-tender.
- Stir in the chopped cilantro just before serving.
- Ladle the soup into bowls and serve with lemon wedges on the side.
Notes
The lemon wedges are meant to be squeezed in at the table so the acid stays bright. Leftovers thicken overnight, so add a small splash of broth when reheating to loosen the texture. If you want a thicker broth, mash a few chickpeas against the side of the pot before adding the cilantro.
Course: Soup
Cuisine: Moroccan
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Moroccan
Equipment: Slow Cooker, Knife, Cutting Board