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Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 1/2 | cup | Chickpeas | ||
| 3 | tablespoons | Oil | ||
| 1/2 | pound | Lamb » diced | ||
| 2 | large | Onions » chopped |
Onions
The Onion is a member of the Allium family of plants and is a close relative of garlic, scallions, leeks and chives. Onions are considered root vegetables because they grow below the surface
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|
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| 1/4 | teaspoon | Saffron | ||
| 2 | tablespoons | Paprika |
Paprika
Paprika is a spice derived from grinding dried peppers, typically red bell peppers or chili peppers. It boasts a vibrant red color and a complex flavor profile, ranging from mild and sweet to
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|
|
| 9 | cups | Water |
Water
Water, the essence of life, is a transparent, tasteless, and odorless liquid that covers about 71% of the Earth's surface. Its neutral flavor allows other ingredients to shine while enhancing the overall texture
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|
| 2 | pounds | Soup bones | ||
| 2 | tablespoons | Butter » divided |
Butter
Butter is a creamy, fatty spread made from churned milk or cream. It's used in cooking and baking to add flavor, moisture, and richness to dishes. Butter is the parent of many delicious
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|
|
| 2 | tablespoons | Salt |
Salt
Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning.
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Above and beyond its basic uses, table |
|
| 1/2 | teaspoon | Black Pepper |
Black Pepper
Black pepper, pronounced 'blak PEH-per', is made from peppercorns that are dried and then ground into a fine powder. It's one of the most commonly used spices, known for its sharp, slightly spicy
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| 1/2 | cup | Dried Broad Beans | ||
| 1 1/2 | pounds | Tomatoes » chopped | ||
| 1 | bunch | Parsley » chopped |
Parsley
Parsley - pronounced 'PAR-slee' is a bright green, leafy herb that's widely used in cooking and as a garnish. It's known for its fresh, slightly peppery flavor and is one of the most
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|
|
| 1 | bunch | Cilantro » chopped |
Cilantro
Cilantro - pronounced 'sih-LAHN-troh' is an herb often used in Mexican, Asian, and Indian dishes. It is known for its fresh, citrusy flavor that some people adore, while others find it tastes like
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|
| 3 | tablespoons | Flour |
Flour
Flour is a powdery substance made by grinding grains, seeds, or roots. It's a staple in baking and cooking, acting as a binding agent and providing structure and texture to dishes.
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In taste, flour |
|
| 1/3 | cup | Vermicelli | ||
| 1/4 | cup | Lemon Juice |
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 2 Hours 15 Minutes | 30 Minutes | 2 hours 45 minutes |
Directions:
1. Place the chickpeas in a bowl. Cover with water and soak overnight.
2. Drain and remove the skins.
3. Heat the oil, in a deep stock pot, to shimmering.
4. Add the diced lamb, onions, saffron and paprika.
5. Cook until the lamb is brown.
6. Add 6 cups of water, soup bones, butter, salt, pepper, pre-soaked chickpeas and the dried broad beans.
7. Simmer, covered, for approximately 2 hours.
8. Remove the soup bones and process the soup, in small batches, in a blender.
9. Return the soup to the stock pot.
10. Blend the flour and 3 tablespoons of water to make a 'slurry'. This will thicken the soup.
11. Add tomatoes, parsley, cilantro, and the flour and water slurry.
12. Add 3 cups of water and return to the boil.
13. Add the vermicelli.
14. When the vermicelli is cooked, approximately 3 to 5 minutes, add the remaining 1 tablespoon butter and lemon juice.
15. The soup should be velvety smooth and thick. If needed, add additional flour, water 'slurry' to your liking.
Submitted by Leila F. | January 30th, 2024 See all of Leila F.'s Recipes.
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