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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