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
ripe red tomatoes
stewing lamb (on the bone)
onion finely chopped
parsely finely chopped
cloves of garlic chopped
In This Recipe
Dunk the tomatoes in boiling water for 2 minutes, peel and roughly chop them.
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.
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.
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.