Do not be overwhelmed by the long list of ingredients, as its mostly a bunch of spices that make this delicious Moroccan soup a hearty meal in itself. This recipe makes a large quantity, and it freezes well. It has been adapted from the cookbook of Ripe, a fantastic little eatery in Auckland, New Zealand that my friend Carmel introduced me to. The soup is served best with loads of fresh Turkish pita bread.
1 14oz can of chickpeas
1 tablespoon olive oil
1 tablespoon butter
1 lb lamb cut into 1/2 inch cubes
6 cloves of garlic, crushed and finely sliced
2 carrots, peeled and roughly chopped into 1/2 inch cubes
2 onions, diced
2 celery sticks, diced, leaves included
1 tablespoon ground cumin
1 cinnamon stick
1 tablespoon coriander seeds, ground
1 tablespoon ground ginger
1 tablespoon ground turmeric
3 14oz canned tomatoes, crushed
3/4 cup Puy lentils
6 cups chicken stock
1 cup fresh Italian parsley, roughly chopped
2 teaspoons salt
1/2 cup dried angel hair pasta
4 fresh tomatoes, roughly chopped
1 cup fresh coriander leaves, roughly chopped
Juice 1 lemon
Freshly ground black pepper
In a large saucepan melt butter and oil over medium heat. Add the lamb, garlic, carrots, onions, celery, cumin, cinnamon stick, coriander seeds, ginger and turmeric and fry for 10 minutes.
Add the crushed tomatoes, lentils and chicken stock and bring to a boil.
Reduce the heat and simmer for 1 1/2 hours or until the lamb is tender.
Add the parsley, chickpeas, salt, pasta, fresh tomatoes, coriander and lemon juice. Cook gently for a further 10 minutes or until the pasta is done.
Season with salt and pepper to taste.