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🍽️ Hearty Chickpea and Lamb Soup

357 kcal · 30 min · 4 servings

Ingredients

• 150 g dried chickpeas
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 onion
• 2 garlic cloves
• 250 g lamb loin fillet
• 2 tbsp olive oil
• 1 tbsp sweet paprika powder
• 1.6 l chicken broth
• 400 g pureed tomatoes
• 1 tsp sumac (Oriental spice)
• chili powder
• 200 g couscous
• 250 g chard
• 10 g coriander (0.5 bunch)
• 1 sprig mint
• salt
• pepper
• 80 g Greek yogurt (4 tbsp; 10 % fat)

Instructions

1. 1. Cover the chickpeas in a bowl with water and let them soak overnight.
2. 2. Drain the chickpeas the next day and let them drain well.
3. 3. Roast the coriander and cumin seeds in a hot pan without fat over low heat until they are fragrant.
4. 4. Crush the roasted seeds in a mortar into a fine powder.
5. 5. Peel the onion and garlic and dice them finely.
6. 6. Pat the lamb dry and cut it into small cubes.
7. 7. Heat oil in a pot.
8. 8. Fry the lamb cubes over high heat for about 3 minutes on all sides.
9. 9. Remove the meat and let it cool for 5 minutes.
10. 10. Store the cooled meat in a cool place.
11. 11. Reduce the heat in the pot slightly.
12. 12. Add the onion to the pot and sauté it for about 3 minutes over medium heat.
13. 13. Add the garlic and fry it for 1 minute.
14. 14. Stir in the paprika powder and the crushed spice mix.
15. 15. Sauté the spices for 2 minutes.
16. 16. Mix in the chickpeas.
17. 17. Add the broth and the puréed tomatoes.
18. 18. Season the soup with 1 teaspoon of sumac and chili powder.
19. 19. Let the soup simmer for about 1 hour over low heat until the chickpeas are soft.
20. 20. Add the couscous and the lamb.
21. 21. Let the soup simmer for another 20 minutes over low heat.
22. 22. Clean the chard, wash it, and remove the tough stems.
23. 23. Halve the leaves lengthwise and cut them into strips.
24. 24. Add the chard strips to the soup and let them cook for about 3 minutes.
25. 25. Wash the herbs and shake them dry.
26. 26. Chop the herb leaves roughly.
27. 27. Season the soup with salt and pepper to taste.
28. 28. Divide the soup among deep plates.
29. 29. Garnish the soup with yogurt.
30. 30. Sprinkle the soup with the chopped herbs and sumac.
31. 31. Serve the soup hot.

Nutrition per serving

• kcal: 357
• Protein: 25 g · Fett/Fat: 17 g · Carbs: 24 g