Ingredients
Method
1.Place chickpeas in a medium-size bowl and cover with water; cover with a towel and leave overnight, drain. Rinse chickpeas under cold water and drain.
2.Heat butter in a large saucepan; cook the onion, celery, and garlic on medium heat, stirring, for about 3-4 minutes, or until onion softens. Add ginger, cinnamon, pepper and saffron; cook, stirring, for about 2 minutes, or until fragrant. Add the lamb; cook, stirring, for about 5-10 minutes, or until meat is browned.
3.Add the chickpeas and tomato; cook, stirring, for about 5 minutes, or until tomato softens.
4.Stir in water and bring to the boil. Reduce heat and simmer, covered, for 45 minutes. Add the lentils; simmer, covered, for a further 1 hour.
5.In a small bowl, blend flour with ½ cup of the slightly cooled cooking liquid. Stir into the lamb mixture with the rice. Cook, stirring, for about 2-4 minutes, or until mixture boils and thickens. (This soup can be made ahead to this stage. Remove saucepan from stove, cover, allow to cool and refrigerate overnight).
6.Stir coriander and lemon juice into soup just before serving. Garnish each bowl with extra coriander leaves, if desired.
This hearty soup can be made ahead of time and refrigerated overnight.
Note
