Chickpea Soup with Lamb

Ingredients

• 150 g dried chickpeas
• 1 EL coriander seeds
• 1 TL cumin seeds
• 1 onion
• 2 Garlic cloves
• 250 g lamb loin fillet
• 2 EL olive oil
• 1 EL sweet paprika powder
• 1.6 l chicken broth
• 400 g passata
• 1 TL sumac (oriental spice)
• chili powder
• 200 g Couscous
• 250 g Swiss chard
• 10 g coriander (0.5 bunch)
• 1 sprig mint
• Salt
• Pepper
• 80 g Greek yogurt (4 EL; 10 % fat)

Instructions

1. 1.

   Cover chickpeas in a pot with water and soak overnight. The next day drain and let them rest. Toast coriander and cumin seeds in a hot pan without oil over low heat until fragrant, then crush finely in a mortar.

2. 2.

   Peel and finely dice onion and garlic. Pat lamb dry and cut into small cubes.

3. 3.

   Heat oil in a pot. Brown lamb cubes on all sides over high heat for 3 minutes. Remove meat, let cool for 5 minutes, then set aside.

4. 4.

   Reduce heat slightly. Add onion to the pot and sauté for about 3 minutes over medium heat. Add garlic and cook for 1 minute. Stir in paprika powder and crushed spices, cooking for 2 minutes. Mix in chickpeas, broth and passata. Season with sumac and chili powder, then simmer gently for about an hour until chickpeas are tender.

5. 5.

   Add couscous and lamb, letting the soup continue to simmer for another 20 minutes on low heat.

6. 6.

   Meanwhile clean Swiss chard, discard thick stems, halve leaves lengthwise, cut into strips, and cook in the soup for about 3 minutes.

7. 7.

   Wash herbs, pat dry, roughly chop leaves. Season soup with salt and pepper, serve in deep bowls topped with yogurt and sprinkled with herbs and sumac.