North African Slow-cooked Soup

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North African Slow-cooked Soup
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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
How healthy are the main ingredients?
chickpeastomatoCeleryolive oilgarlic cloveonion

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.