Moroccan Lamb and Chickpeas Stew (Harira)

Happy Sunday everyone! I hope you all are having a great holiday weekend.

Stew season might be coming to an end, but before it does – you must try this one. The lamb and Chickpea stew is a very popular dish of Morocco, commonly known as Harira. It has pretty much all of my favorites: Lamb, chickpea and lentils. Everything gets simmered in a spiced tomato broth. It’s a pretty simple recipe that can also be made without meat for a hearty tomato and chickpea soup. Feel free to adjust the spices to your liking and – the fancy part – a few pinches of saffron. Yes, saffron is expensive but a little goes a long way. The stew is finished off with a squeeze of lemon juice and chopped cilantro. I just love having the leftovers around for dinner during the week, as this stew tastes better on the second day, and even better on the third day.

Ingredients
2 Pounds Lamb, cut into cubes
¼ Cup Yellow Lentils, rinsed
1 Tablespoon Olive Oil
1 Medium Onion, chopped
2 Cloves Garlic, minced
1 Teaspoon Black Pepper
1 Teaspoon Salt
2 Sticks Cinnamon
2 Bay Leaves
1 Teaspoon Ground Coriander
1 Teaspoon Ground Cumin
½ Teaspoon Paprika
1 (8 ounce) Can of Diced Tomatoes, preferably organic
1 (20-ounce) Can Chickpeas, drained and rinsed
3-4 Saffron Threads
2 Tablespoons Fresh Cilantro, chopped
1 Tablespoon Lemon Juice

Process

1. Heat oil in a deep heavy bottom pan. Add in cinnamon sticks and bay leaves and the cubed lamb.
2. Cook the lamb for 2 minutes on each side, until it starts to brown.
3. Add in the onion and garlic and cook until the onions are translucent (3-4 minutes).
4. Stir in paprika, ground cumin, salt, black pepper and ground coriander.
5. Add lentils, tomatoes, 4 cups of water and chickpeas.
6. Add saffron and bring the mix to boil.
7. Reduce the heat, cover the pot and cook for 45 minutes to an hour until the lamb is cooked.
8. Add lemon juice and cilantro before serving.

Enjoy!