Chickpea and Tomato Moroccan Harira Soup

Ingredients

• 1 tablespoon oil
• 1 red onion, sliced
• 2 sticks celery, sliced
• 1 jar Beerenberg Slow Cooker Moroccan Lamb
• 2 x 400g cans diced tomatoes
• 2 x 400g cans chickpeas, drained
• 500ml vegetable stock
• ground black pepper
• ½ bunch coriander, leaves and stems roughly chopped
• ½ bunch parsley, leaves roughly chopped

Method:

Heat a large saucepan over medium heat. Add the oil, onion and celery. Cook for 5 minutes stirring occasionally. Add the jar of Beerenberg Slow Cooker Moroccan Lamb and cook for another 3 minutes whilst stirring. Add the diced tomatoes, chickpeas, vegetable stock and a big pinch of pepper. Turn the heat to low and simmer for 20 minutes.

Before serving, add the coriander and parsley and stir to combine.