Moroccan Chickpea, Lamb and Coriander Soup with La Kama Spice
Explore the irresistible flavors of Moroccan cuisine in this Moroccan Chickpea, Lamb and Coriander Soup with La Kama Spice. It's a must-try for everyone!
- 7 oz. dried chickpeas
- 1/4 tsp. baking soda
- 3 Tbsps. semolina flour
- 1 1/2 lbs. lamb shoulder, boned and cut into 2" cubes
- 3/4 cup yellow onion, diced
- 3/4 tsp. La Kama spice
- pinch of ground saffron
- 3/4 tsp. salt
- 1/2 cup parsley leaves, flat-leaf variety
- 3 Tbsps. unsalted butter
- 1 1/2 cups crushed tomatoes, drained
- 1/2 cup fresh coriander leaves, chopped
- 3 qts. strong chicken stock
- 1 tsp. black pepper, freshly ground
- 3/4 cup short-grain rice
- 1 tsp. granulated sugar
- fresh coriander sprigs for garnish
- Combine chickpeas and baking soda in nonreactive bowl; cover with water; soak overnight; drain; rinse well; reserve.
- Mix flour with 1/2 cup water; let stand at room temperature overnight..
- Set deep pot over medium heat; add lamb; sauté in its own fat until browned; add chickpeas, onion, spices, salt, parsley, and enough water to cover.
- Bring to a boil; skim; add 2 Tbsps. unsalted butter; cover; simmer 1 1/2 hours.
- Place tomatoes and coriander leaves in blender; puree; reserve.
- Combine chicken stock, 1 Tbsp. unsalted butter, and black pepper; bring to a boil; add rice; boil 20 minutes; stir in reserved tomato puree; stir in sugar and reserved semolina paste; cook 10 minutes; remove from direct heat.
- To serve, combine rice with lamb and chickpeas; spoon into warm bowls; garnish each with coriander sprig; serve immediately.
Click here to buy La Kama spice blend and other herbs and spices
Source: Food Arts
Photo Credit to: Good Food
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