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Photo of Barley and chickpea soup with harissa and almonds by WW

Barley and chickpea soup with harissa and almonds

Total Time
1 hr 40 min
20 min
1 hr 20 min


Flaked almonds

2 tbs

Olive oil

1 tbs

Red onion

1 medium, finely chopped


1 large, finely chopped

Lamb leg steak, raw

280 g, (Buy 350g) cut into 1cm pieces


2 clove(s), crushed


2 tsp

Salt reduced chicken stock

3 cup(s), (750ml)

Pearl barley

cup(s), (65g)

Canned chickpeas, rinsed and drained

1 400g can, (1x400g can)


1 medium, diced

Fresh lemon rind

2 tsp


  1. Toss almonds in a large saucepan over medium-high heat until golden. Transfer to a bowl.
  2. Heat oil in same pan over medium heat. Cook onion and carrot, stirring, for 5 minutes or until softened. Add lamb and cook, stirring, for 2–3 minutes or until browned. Add garlic and harissa and cook, stirring, for 30 seconds or until fragrant.
  3. Add stock, 2 cups (500ml) water, barley and chickpeas and bring to the boil. Reduce heat and simmer, partially covered, for 1 hour or until lamb and barley are tender.
  4. Add zucchini and cook, uncovered, for 2–3 minutes or until zucchini is just tender. Serve sprinkled with almonds and rind.


TIPS: Add harissa to taste as different brands can vary in heat. Store any leftovers (without almonds and rind) in an airtight container in the fridge for up to 2 days, or freeze for up to 3 months. Reheat in the microwave or in a saucepan on the stovetop, adding a little extra water if too thick.