Lamb Chickpea Soup Recipes

LAMB & CHICKPEA SOUP

Steps:

• Heat the oil in a deep, non-stick saucepan. Add the onion, carrots and celery, and cook over a high heat, stirring every now and then, until starting to soften. Stir in the lamb and spices, then cook for 5-7 mins to brown the meat.
• Tip in the cans of lentils and chickpeas, along with their liquid, then stir in the tomato purée and bouillon with 1 litre of hot water from the kettle. Bring to the boil, then cover and simmer for 30 mins until the veg is tender. Stir through the chopped parsley, then scatter over a few whole leaves to serve.

LAMB AND CHICKPEA CURRY

Steps:

• Place the cubed lamb in a large bowl. In a medium bowl, combine the curry powder, paprika, cumin, rosemary, thyme, fennel, 2 tablespoons salt, and 1 teaspoon pepper. Add the seasonings to the lamb, toss well to coat, and set aside for 15 to 30 minutes.
• Meanwhile, heat the oil in a large (11-inch) Dutch oven, such as Le Creuset, over medium heat. Add the onion and ginger and saute for 5 minutes, until the onion is translucent. Add the garlic and cook for one minute. Raise the heat to medium high, add the lamb and all the seasonings in the bowl, and saute for 10 to 15 minutes, stirring occasionally, until the lamb is evenly browned. Add the chicken stock, coconut milk, wine, tomato paste, brown sugar, maple syrup, and harissa. Bring to a boil, lower the heat, and simmer, partially covered, for 1 hour, stirring occasionally.
• Add the carrots, celery, raisins, chickpeas, and 2 teaspoons salt, bring to a boil, lower the heat, and simmer, partially covered, for another 30 minutes. Serve hot in shallow bowls with the rice, a dollop of yogurt, and a sprinkling of parsley.

SHORBA LIBIYA - LIBYAN LAMB & CHICKPEA SOUP

Steps:

• Heat the oil in a large casserole or stock pot. Gently fry the onion for a few minutes, until pale golden & soft.
• Add the lamb, chickpeas, tomato puree, spices & salt, cooking for a few more minutes & stirring well.
• Add the water to the pot, this should cover the mixture - add 1/4 litre more if required. (If adding extra water, remember that you'll need to add a little extra spice & salt to compensate).
• Cover & simmer over a medium heat for approx 45-50 minutes or until the lamb is tender & the soup flavourful. You may add a little extra water again at this point but remember to adjust the seasoning if you do.
• Add the dried mint & the lemon, return to the heat for a further 3-4 minutes then serve.
• Serve each bowl of shorba with a sprig of fresh mint & a lemon wedge on the side.

LAMB AND CHICKPEA SOUP WITH LENTILS

Steps:

• In a large, heavy pot, combine the water, tomatoes, onion, lamb, chickpeas, lentils, olive oil, tomato paste and cumin.
• Bring to a boil, stirring to dissolve the tomato paste.
• Reduce the heat to low and simmer for 45 minutes, stirring occasionally.
• Add the rice and simmer for 10 minutes.
• In a small bowl, whisk 1 cup of the soup into the flour.
• Whisk the slurry into the soup and simmer until thickened, about 15 minutes longer.
• Stir in the parsley and cilantro.
• Season the soup with salt and pepper and serve.
• Serve with warm pita bread if desired.
• The soup can be refrigerated for up to 3 days.

CHICKPEA SOUP I

Steps:

• In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
• Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
• Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.