Author Notes
When there's a nip in the air and winter's still coming, I endeavour to keep the meals sufficiently warming without the richness. This soup is built on a moderate amount of lamb to create a rounded broth, and spiced with fragrant infusions of cinnamon, pepper and lemon, all of which are soaked up by the chickpeas. I soaked dried chickpeas 5-6 hours before I cooked them in the pressure cooker; but canned chickpeas work fabulously too. —quiche'n'tell
Ingredients
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400 grams
ripe red tomatoes
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200 grams
stewing lamb (on the bone)
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150 grams
cooked chickpeas
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5
shallots halved
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1
onion finely chopped
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1 tablespoon
parsely finely chopped
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1 teaspoon
cinnamon powder
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2 tablespoons
olive oil
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2
cloves of garlic chopped
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salt
Directions
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Dunk the tomatoes in boiling water for 2 minutes, peel and roughly chop them.
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Heat olive oil in a deep casserole, put in lamb, chopped onions, garlic, parsley and spices on moderate heat and cook for 5-7 minutes. Throw in the tomatoes, cover and let it sweat for 10 minutes.
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Now add the cooked chickpeas, 600 ml water, and salt. Cover and gently simmer for 20-30 minutes till the lamb is soft and the soup has amalgamated nicely.
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Time to add the shallots. Cook them for 15 mins more. Ladle steaming soup into bowls, top each with a slice of lemon and serve.
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