Страница 67

Lamb Meatball, Garbanzo Bean, Lentil, and Tomato Soup

PAIR WITH

Quick Flatbread with Dukkah

(PAGE 135)

Called

harira

in Morocco, this hearty lamb, garbanzo bean, and lentil soup is traditionally served in the evening, after everyone has fasted all day during the holy month of Ramadan. The soup is seasoned with harissa, a fiery red-chile-and-spice paste found in colorful tubes and small cans in grocery stores and online. The spiciness of harissa varies from brand to brand; taste it first and add it to the soup according to your heat tolerance. Though this soup is usually made with chunks of lamb, I prefer quick-cooking, bite-size lamb meatballs instead. You can make the soup vegan by omitting the meat altogether and using vegetable broth; it’s equally delicious. For gluten-free

harira,

omit the couscous

.

SERVES

4 TO 6

ACTIVE TIME

25

MINUTES

TOTAL TIME

45

MINUTES

1 lb [455 g] ground lamb

1

/

2

Tbsp harissa, plus extra for seasoning the soup

Sea salt

Freshly ground black pepper

2 Tbsp extra-virgin olive oil

1 large yellow onion, finely chopped

2 medium carrots, peeled and thinly sliced into coins

1

/

4

in [6 mm] thick

2 Tbsp minced fresh ginger

2 large garlic cloves, minced

1 tsp ground cumin

1

/

2

tsp ground ci

6 cups [1.4 L] chicken or vegetable broth

(see page 17)

1

1

/

2

cups [255 g] cooked garbanzo beans

(see page 19)

, or one 15-oz [425-g] can garbanzo beans, rinsed and drained

1

1