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Middle Eastern lamb & chickpea soup

Method

  • Heat a little oil in a heavy-bottomed pot and gently sauté the garlic and onions until tender. 
  • Add the lamb and cook to seal, continually stirring.
  • Then add the paprika, cumin and sambel. Stir well and cook to toast the spices.
  • Add the tomatoes with 1 litre stock, 2 tbsp chopped coriander, the chickpeas and a little salt. Stir, turn the heat down and simmer for about 45 mins until the lamb is tender, adding more stock if needed. Taste for seasoning. 
  • Grill or warm the pita bread in the oven. 
  • Ladle the soup into individual flat soup bowls and top with a decent dollop of yoghurt, some olives and a few coriander sprigs. Serve with the flat bread on the side.

Ingredients

  • olive oil
  • 2 large garlic cloves, crushed
  • 2 small onions, chopped
  • 500 gm lean lamb, trimmed well & cut into small cubes
  • 2 tspn paprika
  • 2 tspn ground cumin
  • 1 tbsp sambel oelek (or any chilli paste)
  • 2 cans diced tomatoes, drained a little
  • 1½ litres beef stock
  • 1 bunch fresh coriander
  • 2 cans chickpeas, rinsed & drained
  • sea salt
  • pita bread
  • plain yoghurt
  • 12 black olives, sliced (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm