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Spiced Chickpea And Lamb Soup

Ingredients
  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
  Thyme sprigs 4
  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)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chickpea
Interest: 
Healthy

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