
LAMB AND CHICKPEA SOUP
(Serves 8)
INGREDIENTS
1kg boneless, cubed lamb (I use deboned leg of lamb)
45 ml olive oil
2 onions, chopped
4 cloves garlic, crushed
20 ml grated fresh ginger
15 ml ground cumin
10 ml paprika
4 bay leaves
30 ml tomato paste
1,5 liter lamb stock
2 tins chickpeas, drained
2 tin chopped tomatoes
100 ml chopped fresh herbs (coriander, dill and basil)
salt and pepper to taste
yoghurt for serving
METHOD:
-
- Add oil to saucepan and sauté the onions, garlic and ginger
- Add the meat and stir fry for a few minutes
- Add the cumin, paprika, bay leaf to the pan and cook until fragrant
- Add the tomato paste and cook another 2 minutes – stirring constantly and add the stock
- Add the drained chickpeas, chopped tomatoes, half of the coriander and the parsley.
- Simmer for ± 3 hours – until meat is very tender – stir occasionally
- Season to taste and serve with the fresh herbs and yoghurt
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