Preparation time:
10 mins
Cooking time:
30 mins
Chickpea and Tomato Moroccan Harira Soup
By Anjelica Alanne
  • 1 tablespoon oil
  • 1 red onion, sliced
  • 2 sticks celery, sliced
  • 1 jar Beerenberg Slow Cooker Moroccan Lamb
  • 2 x 400g cans diced tomatoes
  • 2 x 400g cans chickpeas, drained
  • 500ml vegetable stock
  • ground black pepper
  • ½ bunch coriander, leaves and stems roughly chopped
  • ½ bunch parsley, leaves roughly chopped


Heat a large saucepan over medium heat. Add the oil, onion and celery. Cook for 5 minutes stirring occasionally. Add the jar of Beerenberg Slow Cooker Moroccan Lamb and cook for another 3 minutes whilst stirring. Add the diced tomatoes, chickpeas, vegetable stock and a big pinch of pepper. Turn the heat to low and simmer for 20 minutes.

Before serving, add the coriander and parsley and stir to combine.