Fast harira

Chop the onion. Grate the ginger. Squeeze the lemon. Finely chop the parsley.

Heat the olive oil in a soup pan and fry the strips of meat around brown. Divide the onion, ginger and ras el hanout between the meat and bake for another 2 minutes.

Sprinkle the flour over it and add the tomato juice while stirring. Stir in the chickpeas with liquid, lemon juice, parsley and / or coriander, adding salt and pepper. Bring the soup to the boil while stirring and simmer for 15-20 minutes. Tasty with Moroccan bread.