Spiced Chickpea And Lamb Soup
|Chickpeas||2 Ounce, soaked overnight in cold water to cover (50 Gram)|
|Black eyed beans||2 Ounce, soaked overnight in cold water to cover (50 Gram)|
|Bulgar wheat/Trahana||2 Ounce (50 Gram)|
|Lamb neck||1 Pound, cut into 4 pieces (500 Gram)|
|Olive oil||4 Tablespoon|
|Onion||1 , chopped|
|Carrots||2 , chopped|
|Canned chopped tomatoes||14 Ounce (425 Gram)|
|Red chilies||4 Small|
|Ground coriander||1⁄4 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Dried mint||1⁄2 Teaspoon|
|Olive oil||1 Teaspoon (To Serve)|
|Crusty bread||1 (To Serve)|
1. Drain the soaked peas and beans in a colander, rinse under cold running water and drain again. Put them into separate saucepans, cover with plenty of cold water and bring to the boil. Lower the heat and simmer for 1 hour, then drain and reserve the liquid.
2. Place the cooked pulses in a clay pot or casserole dish, add all the remaining ingredients and cover with the reserved liquid, adding extra water to cover, if necessary.
3. Cover the casserole with a tight-fitting lid and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 1 1/2 hours, or until the meat and vegetables are tender.