Moroccan Harira with Beef
A warming Moroccan soup with tender beef, chickpeas, and tomatoes spiced with cinnamon and cumin. Ready in 45 minutes, this one-pot meal is rich, hearty, and deeply satisfying.
- Total time
- 50 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1 lb beef chuck, cut into 3/4-inch cubes
- 2 tbsp olive oil
- 1 medium onion, diced
- 14.5 oz canned diced tomatoes
- 15 oz canned chickpeas, drained and rinsed
- 4 cups beef broth
- 3.5 tsp spice blend (2 tsp ground cumin, 1 tsp ground cinnamon, 1/2 tsp paprika)
Instructions
- 1
Heat oil in a large pot over medium-high until shimmering, about 90 seconds.
- 2
Add beef cubes in a single layer. Sear without moving for 3 minutes until browned on one side.
- 3
Stir beef and cook 2 more minutes, then remove to a plate.
- 4
Add diced onion to the pot. Sauté until softened and translucent, about 4 minutes.
- 5
Stir in spice blend until fragrant, about 30 seconds.
- 6
Pour in tomatoes and broth. Return beef to the pot and bring to a simmer.
- 7
Reduce heat to low and simmer uncovered for 25 minutes until beef is very tender.
- 8
Stir in chickpeas and simmer 3 more minutes until heated through.
- 9
Taste and season with salt and pepper. Serve hot in bowls.
Tools you’ll need
- large pot (6-quart minimum)
- wooden spoon
- measuring cups and spoons
- chef's knife
- cutting board
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