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Harira (lamb, chickpeas and spinach) from Ottolenghi: The Cookbook (page 95) by Yotam Ottolenghi and Sami Tamimi

  • saffron
  • chickpeas
  • coriander leaves
  • ground cumin
  • ground ginger
  • lemons
  • tomato purée
  • canned tomatoes
  • stock
  • lamb neck
  • baby spinach

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Notes about this recipe

  • mfranklin125 on February 20, 2018

    This was sooo good. I didn’t have saffron left and it was fine without. I used lamb shoulder. Used 3 cans of chopped tomatoes. And a mix of broth and water.

  • usingSpoons on October 01, 2011

    I really liked this recipe. Only used a little saffron, but you could still taste it distinctly. I added about half a cup of red lentils in addition to the chickpeas which helped to thicken the soup.

  • owaint on November 22, 2010

    Really disappointing, I used too much saffron which didn't help but the dish is quite boring - unusual for this book.

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