This easy Moroccan-style soup creates a great base to use up any cooked meat you may have leftover. It also freezes beautifully. See the recipe tips section for ideas on how to include extra ...

Usually eaten during Ramadan, this moroccan soup is a full meal by itself : vegetables, meat, legumes, and carbs. Everything ...

For the soup 1. In a large pot, brown the meat in the oil over medium heat. Add peeled chickpeas, puréed tomatoes, grated onion, spices, smen, and 3 cups (710 ml) of water. Bring to a boil ...

If you’re a fan of the above hearty minestrone, then you will also love this! Harira is a Moroccan soup typically made with lamb or chicken, tomatoes, chickpeas, lentils, and a variety of spices.

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My version of a warming, gently spiced Moroccan soup-stew, finished with a swirl of harissa, it’s perfect for a simple weeknight supper or for when you have friends over. Drizzle the olive oil ...

Making a pot of soup on a Sunday afternoon is incredibly satisfying. I'm not one to rigidly follow recipes - once you have a base of onion or leek, and have added your stock, you can mix it up ...

Hana Assafiri, head cook and owner of the Moroccan Soup Bar in Melbourne, released cookbook of the wonderful vegetarian dishes served every night at the restaurant. The Moroccan Soup Bar ...

Turn down the heat and simmer the soup, covered, for 1 ½-2 hours until the chickpeas are tender, adding a little more water from time to time as necessary – it can take up to 900ml more water ...

A warm and mellow spice rub gives this super-simple Moroccan roast lamb its flavour and slow roasting ensures you'll have perfect melt-in-the-mouth tender meat. Serve in bread rolls or batbout ...

By utilising our R&D and innovation expertise we're now taking the brand into new categories,' said owner Premier Foods ...