Lamb & chickpea soup
CHICKPEAS ARE AN ECONOMICAL WAY TO STRETCH A MEATY SOUP Serves 6 • 60 ml olive oil • 1 onion, finely chopped • 5 ml ground coriander • 10 ml ground cumin • 5 ml ground cinnamon • 500 g cubed lamb • 2 x 400 g tin tomatoes • 50 g split peas • 1 litre beef stock • 1 x 400 g tin chickpeas • salt and freshly ground black
pepper • handful coriander, finely chopped Heat the olive oil in a mediumsized saucepan. Add the onion and fry for 2 minutes. Add the ground coriander, cumin and cinnamon. Fry for another minute. Add the meat and fry until golden brown. Add the tomatoes, split peas and stock. Lower the heat and simmer slowly for 2 hours, covered. Rinse tinned chickpeas in a sieve under running water. Rub the chickpeas between your hands to remove the skins. Add the chickpeas to the saucepan and cook for 15 minutes. Season well with salt and pepper. Stir in the fresh coriander just before serving. If the soup is too thick, add more stock. This soup freezes well, but freeze it without the chickpeas as they tend to become floury after freezing. Add the chickpeas when you reheat the soup.
LAMB & CHICKPEA SOUP