This is one of the most delicious soups I have ever cooked, a combination of tender lamb meat, chickpeas, vegetable chunks and warm spices.
The recipe is adapted from Easy Soup by Marks&Spencer.
Ingredients:
450 g lean boneless lamb meat, trimmed of fat and cut into cubes
1 onion, finely chopped
2-3 garlic cloves, crushed
1,2 l water
1 x 400 g can chopped tomatoes
1-2 bay leaves
1/2 tsp dried oregano
1/2 tsp dried thyme
1/8 tsp ground cinnamon
1/4 tsp ground cumin
1/4 tsp turmeric
1 tsp harissa
1 x 400 g canned chickpeas, rinsed and drained
1 potato, diced
1 carrot, grated or diced if preferred
1 courgette, diced
100 g fresh or frozen peas
season to taste
Method:
Heat 1 tbsp oil in a large pan, add the lamb, in batches, if necessary, to avoid crowding the pan, and cook until evenly browned on all sides, adding little more oil if needed. Remove the meat with a slotted spoon.
Reduce the heat and add the onion and garlic to the pan. Cook, stirring frequently, for 1-2 minutes.
Add the water to a large saucepan with all the meat and the onion, bring just to the boil, skimming off any scum that rises to the surface.
Reduce the heat and stir in the tomatoes, bay leaf, thyme, oregano, cinnamon, cumin, turmeric and harissa.
Simmer for about 1 hour, or until the meat is very tender. Remove and discard the bay leaves.
Stir in the chickpeas, vegetables and peas and continue simmering for 15-20 minutes, or until all vegetables are tender.
Bon Appetit!
