SERVES 6 PREPARATION: 8 MIN COOKING: 2 HR 15 MIN
30ml (2T) oil
700g beef goulash salt and pepper
1 onion, chopped
2 garlic cloves, chopped
30ml (2T) tomato paste
5ml (1t) cumin
10ml (2t) paprika
1 bay leaf
1L (4c) beef stock
2 cans (410g each) chopped tomatoes handful fresh coriander, chopped (extra for serving)
2 cans (400g each) chickpeas, rinsed and drained
2 cans (400g each) brown lentils, rinsed and drained
double cream plain yoghurt, to serve
1 Heat the oil in a large pan over medium-high heat. Season the beef with salt and pepper and cook in batches for a few minutes until browned.
2 Add the onion and garlic and fry for 2 minutes until soft. Add the tomato paste, spices and bay leaf. Cook, stirring, for 1 minute and add the stock, tomatoes and coriander.
3 Bring to a simmer, cover and reduce the heat to low. Cook for 1 hour, then stir in the chickpeas and lentils. Cover and cook for 30 minutes then remove the lid and cook for a further 30 minutes, or until the beef is tender and the soup is slightly reduced and thick. 4 Garnish with the extra coriander and serve with the yoghurt.
Harira is a rich Moroccan soup with chickpeas that can be made with beef, lamb or chicken.