This soup, originally from the Maghreb region of North Africa, is made with lamb and an assortment of vegetables, such as courgettes, potatoes and carrots. Sweet potato and pumpkin can also be used. Fresh mint and coriander make a lovely addition.
1 person made this
2 tablespoons oil
2 small onions, peeled and finely chopped
500g diced lamb (leg or shoulder)
500g tomatoes, diced
2 potatoes, diced
3 carrots, sliced
2 courgettes, halved and then sliced into large chunks
Place the chickpeas in a large pot filled with water and bring to the boil. Cook for 1 hour while skimming regularly the foam that forms on the surface. Drain the chickpeas and rinse them with cold water. Reserve.
In a large pot, heat the oil over medium heat; add the onions and cook until they begin to soften. Add the lamb and brown it over high heat for a few minutes. When the meat is seared, lower the heat to medium and add the tomatoes. Cover with water and cook for 15 minutes. At this point, add the carrots and the potatoes. Cook for 10 more minutes and then add the courgettes, mint, coriander, turmeric, saffron, cinnamon and ginger. Add salt and pepper; pour in enough water to cover all the ingredients and simmer for 25 minutes.
Add the lemon juice and the reserved chickpeas; season to taste. Cook for 5 more minutes and then divide into bowls. Garnish with a few coriander or mint leaves.