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

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Notes about this recipe

  • anya_sf on March 21, 2020

    I substituted green lentils for chickpeas, cooked separately and stirred in at the end. My can of tomatoes was only 800 g, but I still found the tomato flavor overpowering. The spices needed to be stronger. I doubled the spinach, which I'd do again.

  • BeaAamodt on August 25, 2019

    Excellent way to cook a less expensive cut of lamb. I had a neck of lamb in the freezer and used it instead of the more expensive cut. Separating the meat from the neck takes a bit of time, but the results are worth it. I added a tablespoon of fresh ginger with onions and still added the ground ginger at the end. I also added one large sweet potato because it was staring at me sadly from the kitchen corner; I’m glad I did. Delicious!

  • 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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