Ingredients
The following ingredients have 4 Servings
- 75g dried chickpeas, soaked overnight (or you can use tinned chickpeas)
- sea salt and freshly ground pepper
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tbsp olive oil
- 300g trimmed lamb shoulder, diced into 2 1/2 cm pieces
- 1 clove garlic, finely chopped
- 1 brown onion, sliced
- 1 tsp black mustard seeds
- 2 tsp smoky sweet paprika
- 1 medium carrot, diced into 1 1/2 cm pieces
- 1 small potato, diced into 1 1/2 cm pieces
- 825ml chicken stock
- handful of coriander leaves, chopped
- handful of flat-leaf parsley leaves, chopped
- lemon wedges, to serve
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Instruction
- <p>*<strong>Drain chickpeas and cover with cold water</strong>. Do not season. Bring water to boil and simmer, skimming off froth, until they are soft, about 1 hour. About 10 minutes before end of cooking, season with sea salt and freshly ground black pepper. Put chickpeas aside in their liquid.</p> <p><strong>Toast and grind</strong> the cumin and coriander seeds.</p> <p><strong>Heat olive oil</strong> in a deep saucepan on a high heat. Season and brown lamb pieces then remove and put to one side. Reduce heat and add garlic, onion and 1 tsp salt. Cook for 8 minutes then add ground spices, mustard seeds and paprika and cook until fragrant, about 2 minutes. Return meat to pan, add carrot, stir, then cover with stock. Bring to boil and simmer for 30 minutes, skimming any fat regularly.</p> <p><strong>Drain chickpeas</strong> and add to soup with the potato. Simmer for another 10 minutes, until potato is just cooked.</p> <p><strong>Check seasoning</strong>, ladle soup into soup bowls, garnish with freshly chopped herbs and serve with lemon wedges.</p> <p>* If using tinned chickpeas, simply drain and add to the simmering soup to warm through before serving. </p> <p> </p>
