Spiced lamb, chickpea and risoni soup

Recipe from: 13 September 2011

Ingredients 22
Servings 4
Time 0:10

Ingredients

  • 250
    dried chickpeas
  • 2
    Tbs
    olive oil
  • 1
    Tbs
    butter
  • 1
    onion, finely chopped
  • 2
    cloves of garlic, crushed
  • 1/2
    tsp
    fennel seeds
  • 1/2
    tsp
    coriander seeds
  • 3
    whole cloves
  • 1
    tsp
    cumin seeds
  • 1
    tsp
    ground cinnamon
  • 1
    tsp
    smoked paprika
  • 1
    tsp
    grated ginger
  • 250
    g
    boneless lamb leg steaks, cut into strips
  • 1
    stalk of celery, chopped
  • 1
    carrot, chopped
  • 2
    tins of chopped tomatoes
  • 2
    Tbs
    tomato paste
  • 6
    cup
    stock (vegetable or chicken)
  • 1/2
    cup
    risoni (rice-shaped pasta)
  • salt and pepper, to taste
  • 2
    Tbs
    chopped parsley
  • 1
    Tbs
    chopped coriander
 

Method

0:45
 
Soak the chicpeas overnight, then drain.
Grind spices in a pestle and mortar or a coffee grinder.
Heat the olive oil and butter in a large saucepan.
Season the lamb with salt and pepper and then brown it in the pan.
Add the onion and garlic and cook until slightly coloured, then add the freshly ground spices as well as the cinnamon, paprika and ginger.
Cook the spices for a minute, then add the tomato paste.
Add the celery and carrot, stir and add the chopped tomatoes, stock and chicpeas.
Taste, and add salt and pepper if needed.
Bring to the boil, reduce heat and simmer for 35minutes.
Skim any grease off the surface.
Add the risoni and cook for 10-12 minutes, or until the risoni is cooked.
Add the chopped herbs and season if needed.
Serve with flat bread .

Reprinted with permission of Foodmonger.
To visit Foodmonger's blog, click here.
 

 

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