Silky Chickpea & Lamb Soup

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

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

Africa
Morocco
Starter
Mediterranean
Soup
Spicy

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