SPICY LAMB AND VEGETABLE SOUP WITH CHICKPEAS
This is a soup that will warm you through and through. If you're in a hurry, use tinned chickpeas. Alternatively, you can also make this soup with cooked white beans, borlotti beans or lentils. Cooked short pasta makes a welcome addition, too.
Provided by Neil Perry
Categories Starter/Entree
Time 1h30m
Yield SERVES 4
Number Of Ingredients 16
Steps:
- *Drain chickpeas and cover with cold water. 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. Toast and grind the cumin and coriander seeds. Heat olive oil 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. Drain chickpeas and add to soup with the potato. Simmer for another 10 minutes, until potato is just cooked. Check seasoning, ladle soup into soup bowls, garnish with freshly chopped herbs and serve with lemon wedges. * If using tinned chickpeas, simply drain and add to the simmering soup to warm through before serving.
HARIRA (SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO, AND LEMON)
A Muslim staple to break the daily fast of Ramadan, this soup has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur.
Provided by Joan Nathan
Categories Rosh Hashanah/Yom Kippur Soup/Stew Dinner Kosher Vegetarian Chickpea Lentil Parsley Cilantro Carrot Tomato
Yield 8-10 servings
Number Of Ingredients 18
Steps:
- Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
- Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.
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