Name: Lamb and chickpea soup topped with spicy roasted chickpeas
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 8 servings
Cuisine: Boil
Ingredients: 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; 1 can chickpeas; 30 ml fresh chillies 573; 10 ml cumin; 10 ml paprika; 5 ml cinnamon ground; salt

Recipe Disclaimer

Tap for method

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

Tap for ingredients

Method:

Pre-heat the oven to 190°C.

Heat oil in a large heavy-based pot; cook onion until soft, add spices, cook for 2 minutes, stirring all the time.

Add lamb and celery and cook for 3 minutes whilst stirring to coat the lamb with the spices, add the tomatoes, water and chickpeas, bring to a boil, reduce the heat and simmer, covered, for 90 minutes until the lamb is tender. Stir occasionally.

Add the lentils and lemon juice and season with salt and pepper, simmer for another 30 minutes.

Garnish with fresh coriander and spicy chickpeas.

Spicy Chickpeas:
Prepare the chickpeas whilst the soup is cooking and keep in an air tide container until ready to serve.

Drain the chickpeas and dry with a paper towel. Spread out in one layer onto a baking tray, bake for 15 minutes.

Place the chickpeas in a small container with a lid and drizzle with the olive oil. Move around to make sure all the peas are covered with oil.

Add the spices and shake in the container to cover all the peas with the spices, transfer back to the baking tin and bake for 20 minutes.

Recipe reprinted with permission of Pink Polka Dot. To see more recipes, please click here.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.