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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
- 400 grams ripe red tomatoes
- 200 grams stewing lamb (on the bone)
- 150 grams cooked chickpeas
- 5 shallots halved
- 1 onion finely chopped
- 1 tablespoon parsely finely chopped
- 1 teaspoon cinnamon powder
- 2 tablespoons olive oil
- 2 cloves of garlic chopped
- 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.