Lamb & chick­pea soup

Sarie - - Contents -

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.


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