This Chickpea and Lentil soup tastes better the next day when the flavors have had time to deepen. If you plan to make this dish ahead, you should follow the directions to simmer the soup for an hour and then the next day you can add the rice and simmer it for the remaining 30 minutes.
Ingredients
- 3 tablespoons oil
- 1 pound lamb, cut into ½ inch cubes
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 teaspoons minced ginger
- ¼ cup tomato paste
- 28 ounce can diced tomatoes
- 1 teaspoon ground coriander
- 1½ teaspoons ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons sweet paprika
- 1 teaspoon smoked paprika
- ½ teaspoons ground cinnamon
- 1 teaspoons salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon minced preserved lemon
- 2 teaspoons harissa
- 8 cups beef or vegetable broth
- 1 15-ounce can chickpeas (garbanzo beans)
- ¾ cup dried lentils
- ¼ cup long grain rice
- ⅓ cup green olives, sliced
- ⅓ cup kalamata olives, sliced
- ⅓ cup chopped fresh parsley, divided
- ⅓ cup chopped fresh cilantro, divided
- Lemon wedges for serving
- Warmed pita bread for serving
Directions
- In a pot over medium high heat, get the oil hot and shimmering, then brown the lamb, about 5 minutes. Transfer the lamb to a plate and set aside.
- To the pot, add the onions and cook until translucent and they turn golden, about 6-8 minutes. Add the garlic, celery, and ginger and cook for another 2 minutes. Add the tomato paste, tomatoes, spices preserved lemon and Harissa and let the mixture simmer for 2 minutes.
- Return the lamb to the pot. Add the broth, chickpeas, and lentils. Bring to a boil, cover and simmer over low heat for one hour. Add the rice, cover and continue to simmer for another 30 minutes.
- Stir in the olives, cilantro and parsley and simmer for another 5 minutes. Add salt and pepper to taste. If you want it spicier, add more Harissa.
- Garnish with some chopped fresh cilantro and celery leaves. Serve with lemon wedges and pita bread.
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