Ingredients
- 165 g (5¾ oz/¾ cup) dried chickpeas
- 1 tbsp olive oil
- 850 g (1 lb 14 oz) boned lamb leg, cut into
- 1 cm (½ in) cubes
- 1 onion, chopped
- 2 garlic cloves, crushed
- ½ tsp ground cinnamon
- ½ tsp ground turmeric
- ½ tsp ground ginger
- 4 tbsp chopped coriander (cilantro) leaves
- 2 × 400 g (14 oz) tins diced tomatoes
- 1 litre (35 fl oz/4 cups) chicken stock
- 135 g (4¾ oz/⅔ cup) red lentils
- fresh coriander (cilantro) leaves, to garnish
- turkish bread, to serve
Method
1. Put the chickpeas in a large bowl, cover with water and soak overnight. Drain and rinse under cold water and drain again.
2. Heat the oil in a large saucepan over high heat. Add the lamb and brown in batches for 2–3 minutes. Reduce the heat to medium, return all the lamb to the pan along with the onion and garlic and cook for 5 minutes. Add the cinnamon, turmeric, ginger, a pinch of salt and 1 teaspoon freshly ground black pepper and cook for a further 2 minutes. Add the chopped coriander, tomatoes, stock and 500 ml (17 fl oz/2 cups) water and bring to the boil over high heat.
3. Rinse the lentils under cold water and drain. Add the lentils and chickpeas to the pan, then reduce the heat and simmer, covered, for 1½ hours. Uncover and cook for a further 30 minutes, or until the lamb is tender and the soup is thick. Season to taste. Divide the soup among serving bowls and garnish with the coriander leaves. Serve with toasted Turkish bread.
