Lunch

Lamb and Chickpea Harira

Name: Lamb and Chickpea Harira
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 400 g Lamb leg steak, fat trimmed; 480 g Chickpeas, tinned and drained; 200 g Cooked lentils; 400 g Chopped tomatoes, tinned; 150 g Onion; 1 litre Chicken stock; 30 g Tomato purée; Half a tsp Ground cinnamon; 1 tsp Ground turmeric; A thumb, grated Fresh ginger; A large handful Fresh coriander; To serve Lemon juice

A thick Moroccan-style soup of diced lamb, chickpeas and lentils in a tomato broth with cinnamon, turmeric and ginger. Four bowls at 36 g of protein each.

Calories: 406kcal
Protein: 36g
Fat: 12g
Carbs: 38g

Per serving, makes 4. 25 minutes of work, then forty minutes simmering. Published 8 September 2026.

Allergens

Celery

Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Lamb and Chickpea Harira, plated and ready to serve. — The finished recipe. Lamb and Chickpea Harira

Ingredients 1 to 6 for lamb and chickpea harira arranged separately on a dark worktop. — Ingredients 1 to 6. 400 g Lamb leg steak, fat trimmed (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 480 g Chickpeas, tinned and drained (Two 400 g tins, drained. Drained weight. A 400 g tin drains to about 240 g.). 200 g Cooked lentils (Cooked weight, green or brown. A pouch is already this.). 400 g Chopped tomatoes, tinned. 150 g Onion. 1 litre Chicken stock (Made up from a cube or a pot.)

Ingredients 7 to 12 for lamb and chickpea harira arranged separately on a dark worktop. — Ingredients 7 to 12. 30 g Tomato purée. Half a tsp Ground cinnamon. 1 tsp Ground turmeric. A thumb, grated Fresh ginger. A large handful Fresh coriander. To serve Lemon juice

Lamb and Chickpea Harira, preparation step 1: Cut the lamb into 1.5 cm dice and brown it with the chopped onion in a spray of oil over a high heat for five minutes. — Step 1. Cut the lamb into 1.5 cm dice and brown it with the chopped onion in a spray of oil over a high heat for five minutes.

Lamb and Chickpea Harira, preparation step 2: Add the ginger, cinnamon and turmeric and stir for a minute, then the tomato purée, tomatoes and stock. — Step 2. Add the ginger, cinnamon and turmeric and stir for a minute, then the tomato purée, tomatoes and stock.

Lamb and Chickpea Harira, preparation step 3: Simmer with the lid ajar for forty minutes until the lamb is tender. — Step 3. Simmer with the lid ajar for forty minutes until the lamb is tender.

The finished lamb and chickpea harira. — Step 4. Add the chickpeas and lentils and simmer for ten minutes more. Stir in most of the coriander, taste for salt and serve with lemon and the rest of the coriander.

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Ingredients

Lamb leg steak, fat trimmed400 g
Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.
Chickpeas, tinned and drained480 g
Two 400 g tins, drained. Drained weight. A 400 g tin drains to about 240 g.
Cooked lentils200 g
Cooked weight, green or brown. A pouch is already this.
Chopped tomatoes, tinned400 g
Onion150 g
Chicken stock1 litre
Made up from a cube or a pot.
Tomato purée30 g
Ground cinnamonHalf a tsp
Ground turmeric1 tsp
Fresh gingerA thumb, grated
Fresh corianderA large handful
Lemon juiceTo serve

Method

Cut the lamb into 1.5 cm dice and brown it with the chopped onion in a spray of oil over a high heat for five minutes.
Add the ginger, cinnamon and turmeric and stir for a minute, then the tomato purée, tomatoes and stock.
Simmer with the lid ajar for forty minutes until the lamb is tender.
Add the chickpeas and lentils and simmer for ten minutes more. Stir in most of the coriander, taste for salt and serve with lemon and the rest of the coriander.

Worth knowing

The lentils break down a little and thicken the soup; that is what they are for. Tinned or pouch lentils are fine.
Leg steak trimmed of fat is the cut here. Diced shoulder would taste richer and add about 60 kcal a bowl.

Other lunch recipes that share ingredients with this one, or every lunch between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.