I am not a great clipper of recipes. A few years ago, packing to move I was horrified that more than a box was being filled with food magazines, so I clipped all the recipes out of them (and now have no idea when my filed collection is). But that experience was really my only foray into the world of saving newspaper recipes, until last Saturday.
I was just finishing up the newspaper (from the previous Saturday , eeep!), when i noticed a recipe for Moroccan Lamb and Chickpea Soup which sounded delicious snuggled up in bed and pre-breakfast. It seemed easy and quick to prepare, so despite its strange cooking technique – boiling, I gave it a go.
Of course, I tinkered with the recipe (adding more vegetables, chilli and garlic and reducing the amount of cinnamon), but was pleasantly surprised by the fragrant yet robust outcome.
Moroccan Lamb and Chickpea Soup
500g lamb shoulder, cubed
2L chicken stock
1 onion, finely chopped
100g green lentils
400g can chopped tomatoes
4 ripe tomatoes
2 stalks celery, finely chopped
1 tspn ground turmeric
1 tspn ground cinnamon
1 tsp ground ginger
400g can chickpeas, drained
3 tbsp orzo
4 cloves garlic
1/2 green chilli
Place lamb in large pot with stock (or water) and bring to the boil. Once boiling, skim away the froth and add the onion, lentils, tinned tomatoes, spices and garlic. Simmer for up to an hour, or until the meat and lentils are tender.
Add the chickpeas, vegetables, pasta and chilli and simmer until the pasta is cooked, about 10 minutes. Add lemon juice, coriander, salt and pepper to taste and serve immediately.