This is a delicious lamb soup with chickpeas, one of those ‘meal in a bowl’ soups. I’ve made a few versions over the years, with mint as the main herb on one occasion. This version is the best, and it is from the Moro cookbook. I highly recommend this book, the recipes are delicious.
- 350g Lamb (lamb neck, chops, shank, on the bone)
- 2 litres cold water
- 1 onion, chopped
- 3 garlic cloves, chopped
- 3 sticks of celery, chopped,
- a pinch of saffron strands
- 1/2 tsp ground cinnamon
- 1/2 tsp turmeric
- 3/4 tsp ground ginger
- 5 grates of nutmeg
- a bunch of fresh coriander leaves
- 100g green lentils (optional)
- 1 can of chickpeas in water
- 1 dessertspoon of tomato puree
- 2 tbsp of plain flour, blended into 2 tbsp of butter
- juice of 1 lemon
- salt and pepper
- Put the lamb in a large pan with the water, and bring to the boil, skimming off any foam that forms. Simmer for five minutes or so while you chop the other ingredients
- Add the chopped onion, celery, garlic, and the saffron, cinnamon, turmeric, ginger, nutmeg, salt and pepper and half of the bunch of fresh coriander leaves, chopped.
- Simmer for half an hour, then add the lentils and tinned chickpeas, including the chickpea water. Simmer for another half an hour.
- Remove the meat from the pan, and let it cool, while you add the tomato puree, lemon juice and the flour mixture. Season with plenty of salt and pepper.
- Shred or chop the meat well, and add back to the pan. Continue to cook until the chickpeas are properly tender.
- Serve garnished with the rest of the chopped coriander.