Lamb and chickpea soup topped with spicy roasted chickpeas
8 servings
Prep: 20 mins,
Cooking: 2 hrs
A delicious spicy soup recipe.
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Ingredients (22)
30 ml | fresh chillies — 573 |
1 | onion — large, chopped |
10 ml | ginger — ground |
15 ml | cumin — ground |
5 ml | cinnamon — ground |
10 ml | coriander — ground |
6 | saffron — threads |
800 g | lamb — deboned shoulder or leg, cubed |
3 | celery stalks — chopped |
2x400 g | tomatoes — tinned |
2 l | water |
410 g | chickpeas — tinned |
125 ml | lentils |
15 ml | lemon juice |
salt and freshly ground black pepper — to taste | |
125 ml | fresh coriander — chopped |
SPICY CHICKPEAS:
1 can | chickpeas |
30 ml | fresh chillies — 573 |
10 ml | cumin |
10 ml | paprika |
5 ml | cinnamon — ground |
salt |
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