Name: Silky Chickpea & Lamb Soup
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: Serves 4
Cuisine: Middle Eastern
Ingredients: a pinch of ground saffron (optional); warm Arabic Bread (optional), to serve; 1 lemon, quartered, to squeeze; 1 tbsp chopped coriander/cilantro leaves, plus extra for sprinkling; 1 wedge of Preserved Lemon, rind rinsed and finely chopped, or zest of half a lemon; 1 bay leaf; 250 g/9 oz/1⅓ cups brown lentils, rinsed; 2 tbsp rye flour (optional); 350 g/12 oz lamb shank; 2 tbsp strong bread flour (optional); ¼ tsp smoked paprika; ¼ tsp ground cumin; ¼ tsp ground cardamom; 125 g/4½ oz/½ cup dried chickpeas, soaked overnight and cooked, or 250 g/9 oz/1¾ cups canned chickpeas, drained and rinsed; 700 g/1 lb 9 oz tomatoes; ¼ tsp ground cinnamon; 20 g/¾ oz/4 tsp salted butter or smen; 1 onion, finely chopped; 4 garlic cloves, roughly chopped; sea salt and freshly ground black pepper; ¼ tsp ground coriander; 2 l/70 fl oz/8¾ cups Vegetable Stock; 5 cm/2 in piece of root ginger, peeled and finely chopped; a few pitted dates, to serve

Preparation info

Serves
4

Difficulty
Medium
Ready in
2 hr

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

During the holy month of Ramadan in North Africa, this silky textured soup is the first dish with which the fast is broken. It goes well with Pan-Fried Squares.

Ingredients

2 tbsp rye flour (optional)
2 tbsp strong bread flour (optional)
350

Method

If you are using the starter, which will give a thicker, smoother soup, early in the morning of the first day, put 2 teaspoons each of the rye and bread flour in a mixing bowl and mix together. Pour over a

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Silky Chickpea & Lamb Soup

Ingredients

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