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Moroccan Chickpea, Lamb and Coriander Soup with La Kama Spice

October 30, 2016

Moroccan Chickpea, Lamb and Coriander Soup with La Kama Spice

Explore the irresistible flavors of Moroccan cuisine in this Moroccan Chickpea, Lamb and Coriander Soup with La Kama Spice. It's a must-try for everyone!

Serves 12



  • 7 oz. dried chickpeas
  • 1/4 tsp. baking soda
  • 3 Tbsps. semolina flour
  • 1 1/2 lbs. lamb shoulder, boned and cut into 2" cubes
  • 3/4 cup yellow onion, diced
  • 3/4 tsp. La Kama spice
  • pinch of ground saffron
  • 3/4 tsp. salt
  • 1/2 cup parsley leaves, flat-leaf variety
  • 3 Tbsps. unsalted butter
  • 1 1/2 cups crushed tomatoes, drained
  • 1/2 cup fresh coriander leaves, chopped
  • 3 qts. strong chicken stock
  • 1 tsp. black pepper, freshly ground
  • 3/4 cup short-grain rice
  • 1 tsp. granulated sugar
  • fresh coriander sprigs for garnish



  1. Combine chickpeas and baking soda in nonreactive bowl; cover with water; soak overnight; drain; rinse well; reserve.
  2. Mix flour with 1/2 cup water; let stand at room temperature overnight..
  3. Set deep pot over medium heat; add lamb; sauté in its own fat until browned; add chickpeas, onion, spices, salt, parsley, and enough water to cover.
  4. Bring to a boil; skim; add 2 Tbsps. unsalted butter; cover; simmer 1 1/2 hours.
  5. Place tomatoes and coriander leaves in blender; puree; reserve.
  6. Combine chicken stock, 1 Tbsp. unsalted butter, and black pepper; bring to a boil; add rice; boil 20 minutes; stir in reserved tomato puree; stir in sugar and reserved semolina paste; cook 10 minutes; remove from direct heat.
  7. To serve, combine rice with lamb and chickpeas; spoon into warm bowls; garnish each with coriander sprig; serve immediately.


 Click here to buy La Kama spice blend and other herbs and spices


Source: Food Arts


Photo Credit to: Good Food

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