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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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|
|
| 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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Tested and True
For the best volume and texture in whipped cream, make sure the whipping cream is well chilled before you start. You can also chill the bowl and beaters for even better results. This simple hack raises the cream's ability to whip up nicely and hold its shape, making your desserts look and taste divine.
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