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Preparation info

  • Serves

    6-8

    • Difficulty

      Easy

Appears in

Ripe Recipes

Ripe Recipes

By Angela Redfern

Published 2010

  • About

A delicious Moroccan soup that is a hearty meal in itself. This recipe does make a large quantity but it freezes well.

Ingredients

  • ½ cup (100g) chickpeas, soaked overnight
  • 2 tbsp butter
  • 1 tbsp oil
  • 500 g lamb, cut into 1cm cubes
  • 6 cloves garlic, peeled, crushed and finely sliced
  • 2 carrots, peeled and roughly chopped into 1cm cubes 2
  • onions, peeled, diced
  • 2 celery stalks, diced, leaves included
  • 1 tbsp ground cumin
  • 1 cinnamon stick
  • 1 tbsp coriander seeds, ground
  • 1 tbsp ground ginger
  • 1 tbsp ground turmeric
  • 3 x 400g can crushed tomatoes
  • ¾ cup (150g) puy lentils
  • 6 cups (ltr) chicken stock
  • 1 cup fresh italian parsley, roughly chopped
  • 2 tsp salt
  • ½ cup dried angel hair pasta, or fine spaghetti broken into small pieces
  • 4 fresh tomatoes, roughly chopped
  • 1 cup fresh coriander leaves, roughly chopped
  • juice of 1 lemon
  • Freshly ground black pepper

    Method

    Cook chickpeas.

    In a large saucepan over a medium heat melt the butter and oil. Add the lamb, garlic, carrots, onions, celery, cumin, cinnamon stick, coriander seeds, ginger and turmeric and fry for 10 minutes.

    Add the crushed tomatoes, lentils and chicken stock and bring to the boil.

    Reduce the heat and simmer for 1½ hours or until the lamb is tender.

    Add the parsley, chickpeas, salt, pasta, fresh tomato, coriander and lemon juice. Cook gently for a further 10 minutes or until the pasta is tender.

    Season with salt and pepper to taste. Serve with loads of fresh pide (Turkish) bread.