x

Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

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

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.