Prep 15 mins
Cook 2 hrs 25 mins
This is a soup I created by substituting ingredients in a recipe for Harira frm the Essential Mediterranean Cookbook. One of the first soups I made and I loved it.
- 2 tablespoons olive oil
- 2 small brown onions, chopped
- 2 large garlic cloves, crushed
- 1 lb stewing beef, cut into small chunks
- 1 1⁄2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1⁄2 teaspoon ground cloves
- 1 teaspoon ground black pepper
- 1 bay leaf
- 2 tablespoons tomato paste
- 1 liter beef stock
- 30 ounces chickpeas, rinsed and drained (canned)
- 800 g diced tomatoes, canned
- 1⁄2 cup fresh coriander, finely chopped
- 1⁄4 cup black olives (optional)
- Heat the oil in a large saucepan or stockpot.
- Add the onion and garlic and cook for 5 minutes, or until softened.
- Add the meat, in batches, and cook over high heat until the meat is browned. Return all the meat to the pan.
- Add the spices and bay leaf to the pan and cook until fragrant.
- Add the tomato paste and cook for about 2 minutes, stirring constantly.
- Add the stock to the pan, stir well and bring to a boil.
- Add the chickpeas, tomato and chopped coriander to the pan. Stir, then bring to a boil. Reduce the heat and simmer for 2 hours, or until the meat is tender. Stir occasionally.
- Serve garnished with coriander leaves and small black olives.