This tasty Moroccan soup is traditionally eaten to break the daily fast during the month of Ramadan, but it is also a delicious midweek dinner, or light winter snack!

  • 20 mins preparation
  • 2 hrs 30 mins cooking
  • Serves 6
  • Print


  • 1 cup (200g) dried chickpeas
  • 30 gram butter
  • 600 gram trimmed lamb shoulder, cut into 2cm pieces
  • 2 medium (300g) brown onions, chopped finely
  • 3 clove garlic, chopped finely
  • 2 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon grounder ginger
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground turmeric
  • 4 cup (1l) beef stock
  • 400 gram can diced tomatoes
  • 1/2 cup (100g) dried brown/green lentils, rinsed
  • 2 tablespoon plain flour
  • 1/4 cup lemon juice
  • 1 cup chopped fresh coriander


  • 1
    Place chickpeas in a medium bowl, cover with cold water; stand overnight. Rinse under cold water; drain.
  • 2
    Melt butter in large heavy based saucepan over a high heat, add the lamb, onions and garlic; cook, stirring, for 6-8 minutes or until browned lightly. Season with salt. Add spices, cook stirring for 1 minute or until fragrant. Stir in drained chickpeas, cook stirring for 2 minutes.
  • 3
    Add the beef stock and 1litre (4 cups) of water to the pan, bring to the boil. Cover the pan, reduce heat and simmer for 1 hour.
  • 4
    Using a large metal spoon or paper towel remove and discard the scum from the surface of the soup.
  • 5
    Stir in tomatoes and lentils, simmer, covered, for 1 hour.
  • 6
    Add flour to a cup or small bowl. Gradually stir in ¼ cup (60ml) cold water, mix to a smooth paste. Gradually stir the flour paste into the soup. Simmer, uncovered, stirring occasionally for about 20 minutes or until soup has thickened.
  • 7
    Just before serving stir in lemon juice and coriander.


Suitable to freeze. Not suitable to microwave.

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