North African Slow-cooked Soup
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(0 votes)
Health Score:
9,9 / 10
Difficulty:
easy
Difficulty
Preparation:
6 h. 40 min.
Preparation
Ingredients
for
4
- Ingredients
- ¼ cup olive oil
- 3 cups Lamb neck (diced)
- 2 cups canned chickpeas (drained)
- 2 cups canned tomatoes
- ¾ cup frozen peas (thawed)
- 1 onion (chopped)
- 2 large carrots (peeled and sliced)
- 3 sticks Celery (sliced)
- 2 cloves garlic cloves (minced)
- 1 Tbsp Harissa
- 2 cups lamb stock
- salt
- peppers
- To garnish
- cilantro
Preparation steps
1.
Coat the lamb in half of the olive oil and season generously. Heat a large casserole dish over a moderate heat until hot.
2.
Seal the lamb in batches until golden brown in colour all over. Transfer to a slow cooker and reduce the heat under the dish a little.
3.
Add the remaining olive oil and saute the onion, garlic and carrots for a few minutes. Stir well then add the harissa and chickpeas.
4.
Stir thoroughly before adding the stock, chopped tomatoes, peas and seasoning. Pour into the slow cooker and cover with a lid.
5.
Cook on a medium setting for 6 hours.
6.
Adjust the seasoning to taste after 6 hours before ladling into serving bowls. Garnish with sprigs of coriander before serving.
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