Moroccan Lamb, Chickpea and Lentil Soup

By Maverick19

Ingredients

• 1/3 lb chickpeas, soaked
• 2 Tbsp olive oil
• 2 red onions, finely chopped
• 1/2 lb lamb shoulder, diced
• 1 cup chopped fresh parsley
• 1/2 cup chopped celery leaves
• 1 tsp ground turmeric
• 1 tsp freshly ground black pepper
• 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1 1/2 quarts water
• 3/4 cup red lentils
• 1 cup chopped fresh cilantro leaves
• 1 lb ripe tomatoes, peeled and seeded
• 1 tsp harissa
• salt
• juice of 1 lemon

Preparation

Step 1

1. Drain and rinse chickpeas. Heat oil in a large pot and saute the onions, lamb, half of the chopped parsley, the celery leaves, turmeric and pepper. When lamb is lightly browned, add the chickpeas, ginger, cinnamon and water. Bring to a simmer, then cover and cook gently for at least 1 hour until lamb and chickpeas are tender.
2. Puree half of the chopped cilantro with the tomatoes and add to the pot with the lentils and harissa. Cover and simmer for about 30 minutes, until lentils are cooked. Taste and adjust salt if needed.
3. Just before serving, add lemon juice and sprinkle with reserved cilantro and parsley.