Moroccan Style Lamb And Chickpea Soup For Two |
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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 2 |
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A lovely complex soup full of sweet but zesty flavour, worth the effort and great for autumn and winter nights as a main or only course. Ingredients:
200 grams (7 oz) cubed lamb pieces |
1 litre (1.75 pints) water or lamb stock |
1 onion chopped finely |
75 grams (2.5oz) red lentils |
200 grams (7 oz) diced very ripe tomatoes |
1 tbsn tomato paste |
1/2 tsp ground turmeric |
1/2 tsp ground cinnamon |
1 cinnamon stick |
1/2 tsp ground ginger |
1/2 tsp salt |
1/4 tsp freshly ground black pepper |
200 grams (7 oz) re-hydrated (cooked) chickpeas |
1 large celery stalk with leaves, finely chopped |
2 cannelloni pasta tubes, smashed so that you get odd size shapes (but if you don't have that a very small handful of any pasta smashed or crunched up a bit to add interesting texture to the soup will work |
juice of 1 lemon |
1 small bunch of coriander (cilantro), chopped coarsely |
Directions:
1. Put lamb cubes in medium sized pot along with the water or stock (lamb stock is best if you can make it or buy it). Bring the water to boil and skim off the little bit of froth that forms.
2. Add the onion, lentils, tomatoes, tomato paste, turmeric, ground cinnamon, cinnamon stick, ginger, salt and pepper and allow the pot to simmer very gently for about 60 minutes (lamb will become very tender).
3. Add the chickpeas, celery and smashed pasta and allow to simmer for another 15 minutes. Add the lemon juice and coriander (cilantro) and stir through then turn off heat and let soup stand to cool slightly before serving.
4. Enjoy.
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