Moroccan Chickpea Lamb And Coriander Soup Food

MOROCCAN CHICKPEA, LAMB AND CORIANDER SOUP

Steps:

• 1. Put the chickpeas in a large bowl, cover with water and soak overnight. Drain and rinse under cold water and drain again. 2. Heat the oil in a large saucepan over high heat. Add the lamb and brown in batches for 2-3 minutes. Reduce the heat to medium, return all the lamb to the pan along with the onion and garlic and cook for 5 minutes. Add the cinnamon, turmeric, ginger, a pinch of salt and 1 teaspoon freshly ground black pepper and cook for a further 2 minutes. Add the chopped coriander, tomatoes, stock and 500 ml (17 fl oz/2 cups) water and bring to the boil over high heat. 3. Rinse the lentils under cold water and drain. Add the lentils and chickpeas to the pan, then reduce the heat and simmer, covered, for 1½ hours. Uncover and cook for a further 30 minutes, or until the lamb is tender and the soup is thick. Season to taste. Divide the soup among serving bowls and garnish with the coriander leaves. Serve with toasted Turkish bread.

HARIRA (CHICKPEA, LAMB AND CORIANDER SOUP)

Steps:

• Heat the oil in a large heavy-bottomed saucepan or stockpot. Add the onion and garlic and cook for 5 minutes, or until softened.
• Add the meat in batches, and cook over high heat until the meat is browned on all sides. Return all the meat to the pan.
• Add the spices and bay leaf to the pan and cook until fragrant. Add the tomato paste and cook for about 2 minutes, stirring constantly.
• Add the stock to the pan, stir well and bring to a boil.
• Add the chickpeas, tomato and chopped coriander to the pan. Stir, then bring to a boil. Reduce heat and simmer for 2 hours, or until the meat is tender. Stir occasionally. Season to taste with salt and pepper.
• Serve garnished with coriander leaves and small black olives.

MOROCCAN-STYLE CHICKPEA SOUP

Steps:

• In a large saucepan, heat the oil and then fry the onion and celery until softened, about 10 minutes.
• Add in the cumin and fry for another 30 seconds.
• Turn up the heat and add the stock, tomatoes, chickpeas and harissa.
• Season with salt and pepper and simmer for 8 minutes.
• Throw in the broad beans and lemon juice and cook for a further 2 minutes or until the broad beans are tender.
• Season again and then ladle into bowls.
• Top with a bit of lemon zest and chopped coriander or parsley.
• Serve with your favourite bread.

MOROCCAN CHICKPEA SOUP

Steps:

• In 4-5 quart saucepan, heat oil.
• Add carrots, garlic, and onion; cook until tender.
• Set aside.
• Meanwhile, in food processor, puree chickpeas, 1 cup of vegetable stock, tahini, and lemon juice.
• Stir pureed mixture into saucepan.
• Add remaining ingredients including vegetable stock.
• Cover and cook for 5 minutes to heat through.
• Top with garnish if desired.
• •VARIATIONS: Substitute olive oil for safflower oil.

MOROCCAN CHICKPEA SOUP

Steps:

• Heat the oil.
• Fry the onion and celery for 10 minutes until softened.
• Add the cumin and fry for one minute.
• Increase the heat and add the stock, tomatoes and chickpeas, plus a decent sized helping of black pepper.
• Simmer for 8 minutes.
• Squeeze the lemon juice into the mix and cook for another 2 minutes.
• Chop the coriander and add.
• Serve with flatbread.

MOROCCAN CHICKPEA SOUP

Steps:

• Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
• Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.

LAMB & CHICKPEA SOUP

Steps:

• Heat the oil in a deep, non-stick saucepan. Add the onion, carrots and celery, and cook over a high heat, stirring every now and then, until starting to soften. Stir in the lamb and spices, then cook for 5-7 mins to brown the meat.
• Tip in the cans of lentils and chickpeas, along with their liquid, then stir in the tomato purée and bouillon with 1 litre of hot water from the kettle. Bring to the boil, then cover and simmer for 30 mins until the veg is tender. Stir through the chopped parsley, then scatter over a few whole leaves to serve.

MOROCCAN CHICKPEA SOUP

Steps:

• Soak the dried chickpeas overnight and drain or if using canned chickpeas, rinse and drain thoroughly.
• Combine the chickpeas with all the other ingredients except the salt, lemon juice, and cilantro and bring to an almost boil.
• Reduce heat and simmer partially covered, for 1 1/2 hours, until the beans are tender, less time if using canned chickpeas. Add salt to taste.
• Remove 2 cups of the soup mixture and puree in a blender, return to the pot and mix well.
• (Or use an immersion blender to facilitate.).
• Just before serving, stir in the lemon juice and garnish with fresh cilantro.
• Adjust seasonings.
• The soup will keep in refrigerator 3 to 5 days.
• Freezes well.