- 100g dried chickpeas, soaked overnight and drained
- 100g Puy lentils
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 450g ready-diced lamb, cut into 1cm cubes
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 1 large Spanish onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tsp turmeric
- ½ tsp ground cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- ½ tsp each ground ginger, saffron strands and paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g long grain rice
- 2 tbsp chopped fresh coriander
- 4 tbsp chopped fresh flatleaf parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 4 large ripe tomatoes, skinned, seeded and chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- lemon quarters, to serve
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Tip the chickpeas and lentils into a large saucepan or flameproof casserole. Add the lamb, onion, turmeric, cinnamon, ginger, saffron strands and paprika, then pour in 1.5 litres/21⁄2 pints water. Season.
Bring to the boil, skimming all the froth from the surface as the water begins to bubble, then stir in half the butter. Turn down the heat and simmer the soup, covered, for 11⁄2 -2 hours until the chickpeas are tender, adding a little more water from time to time as necessary.
Towards the end of the cooking time, prepare the rice. Bring 850ml/ 11⁄2 pints water to the boil in a saucepan, shower in the rice, the rest of the butter and salt to taste. Cook until the rice is very tender. Drain, reserving 3tbsp of the liquid.
To finish, put the reserved rice liquid in a small saucepan. Stir in the coriander, parsley (hold a little back for a garnish if you like) and tomatoes, then simmer for 15 minutes, stirring from time to time. Add to the soup with the rice, and then taste for seasoning. Simmer for 5-10 minutes to thicken slightly. Serve hot, with a lemon quarter for each serving so guests can squeeze over lemon juice to taste.