AT A GLANCE
This soup is almost a stew with warming spices and lamb added for extra-meaty flavour - it's best eaten on the day it's made because the moghrabieh will continue to soak up a lot of liquid overnight. Start this recipe a day ahead to soak the chickpeas.
|01||Dry-roast whole spices until fragrant (20-30 seconds), cool slightly, then crush with a mortar and pestle and set aside.|
|02||Heat oil in a large saucepan over high heat until hot, add lamb and brown all over (4-6 minutes). Remove with a slotted spoon and cool, then refrigerate until required.|
|03||Reduce heat to medium, add onion to pan and stir occasionally until very tender and starting to caramelise (10-12 minutes), adding garlic in the last minute of cooking. Add paprika and crushed spices, stir until colour deepens (1 minute), then add chickpeas and stir to combine. Add stock, tomato, sumac and cayenne pepper, bring to the boil, then reduce heat to low-medium and simmer uncovered, stirring occasionally, until chickpeas are tender (1-1¼ hours). Add moghrabieh and reserved lamb, adjust seasoning and cook until moghrabieh is puffed and tender (35-40 minutes). Thin soup with water if necessary, then add silverbeet and simmer uncovered, stirring occasionally, until silverbeet wilts (2-3 minutes). Serve topped with coriander, mint, extra sumac and a dollop of yoghurt.|
Note Moghrabieh, a Middle Eastern pearl couscous, is available from select delicatessens and Middle Eastern grocers.