Delicious Moroccan Harira Soup with Lamb, Vermicelli, Chickpeas, and Cilantro

Introduction

Indulge in the tantalizing flavors of Moroccan Harira Soup, a hearty and aromatic dish that epitomizes the vibrant culinary traditions of Morocco. With its blend of tender lamb, delicate vermicelli, nutrient-packed chickpeas, and fragrant cilantro, this soup is a delectable journey for your taste buds. Whether you're a culinary aficionado seeking authentic Moroccan flavors or simply looking for a soul-warming meal, Harira Soup will ignite your senses and leave you craving for more.

Ingredients

To craft this delectable Harira Soup, you will need the following ingredients:

• 1 pound boneless lamb, cut into small cubes
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground red pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 (8 ounce) package vermicelli pasta
• 1 cup chopped fresh cilantro
• Juice of 1 lemon
• 1/4 cup plain yogurt (optional, for serving)

Steps

1. Brown the lamb: In a large pot or Dutch oven over medium heat, brown the lamb cubes in olive oil until golden brown on all sides. Remove from the pot and set aside.
2. Sauté the aromatics: Add the chopped onion and garlic to the pot and cook until softened, about 5 minutes. Stir in the ginger, cumin, coriander, turmeric, and red pepper and cook for an additional minute, until fragrant.
3. Add the tomatoes and spices: Pour in the diced tomatoes and simmer for 10 minutes, or until the sauce has thickened. Return the browned lamb to the pot and stir well.
4. Simmer the soup: Add enough water to cover the lamb by about 2 inches. Season with salt and black pepper and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour, or until the lamb is tender.
5. Add the chickpeas and vermicelli: Stir in the chickpeas and vermicelli pasta and cook for an additional 15 minutes, or until the pasta is cooked through.
6. Finish with cilantro and lemon: Remove the pot from the heat and stir in the chopped cilantro and lemon juice. Serve the Harira Soup immediately, garnished with optional plain yogurt.

Tips

• For a richer flavor, use bone-in lamb for the soup.
• If you don't have vermicelli pasta, you can substitute any other small pasta shape, such as orzo or ditalini.
• For a vegetarian version of Harira Soup, omit the lamb and add an extra can of chickpeas.
• To make the soup ahead of time, prepare it up to step 5 and refrigerate for up to 3 days. Reheat over medium heat before serving.