This hearty soup is full of the flavour of Morocco.
Ingredients
- 1/2 cup (100g) dried chickpeas
- 1/4 cup (50g) dried yellow split peas
- 1/4 teaspoon saffron threads
- 2 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 1/4 teaspoon coriander seeds
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 bunch coriander, 3 roots finely chopped, leaves roughly chopped
- 2 lamb shank or leg bones (with some meat left on), halved (ask your butcher to cut)
- 2 x 400g canned chopped tomatoes
- 1 carrot, cut into 1cm cubes
- 1L (4 cups) Massel chicken style liquid stock
- 1/4 cup (50g) whole green (Puy) lentils (see note)
- 1 tablespoon lemon juice
- Lebanese bread, to serve
Method
- Step 1Soak chickpeas and split peas in separate bowls of cold water overnight. The next day, drain pulses well and set aside.
- Step 2Soak the saffron in 1 tablespoon hot water for 5 minutes. Heat olive oil in a large saucepan over medium heat. Add onion and cook for 3 minutes until slightly softened. Add spices, coriander root, and saffron and its liquid. Cook for 2-3 minutes until fragrant. Add bones, tomato, carrot, stock and 2 cups (500ml) water. Bring to the boil, then reduce heat to medium-low and simmer, covered, for 3 hours.
- Step 3Uncover, add chickpeas and cook for 15 minutes, then add split peas and lentils and cook for a further 25-30 minutes or until pulses are tender. Remove bones (any meat should fall off by this time). Stir in juice and most of the coriander leaves, reserving some to garnish. Season, then serve with reserved coriander and bread.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1196 kj
Energy
12g
Fat Total
2g
Saturated Fat
19g
Protein
806.68mg
Sodium
21g
Carbs (total)
All nutrition values are per serve
Notes
Soak chickpeas and split peas overnight. Whole green (Puy) lentils are available from delis and gourmet shops.
- Author: Olivia Andrews
- Image credit: Steve Brown
- Publication: Taste.com.au
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