This is a wonderfully spiced and filling soup. Mmmmm, wish we had a winter around here... This is North African comfort food at it's best. Serve with toasted pita or Morrocan flat bread drizzled with a bit of good quality olive oil. If you're not crazy about cloves, like my DH, you can reduce to 1/4 tsp and adjust from there.

Ingredients

4 serv.

olive oil↗2 tablespoons
small brown onions, chopped↗2
large garlic cloves, crushed↗2
lb lamb shoulder steak, trimmed of excess fat and cut into small chunks↗1 lb
teaspoons cumin, ground↗1 1⁄2 teaspoons
teaspoons paprika↗2 teaspoons
teaspoon clove, ground1⁄2 teaspoon
bay leaf↗1
tablespoons tomato paste↗2 tablespoons
cups beef stock↗5 1⁄4 cups
(10 ounce) cans chickpeas (or less, depending on your taste)3
ounces tomatoes, diced (use a GOOD quality tomato)↗28 ounces
cup coriander, finely chopped (cilantro)1⁄2 cup
fresh coriander leaves, for garnish↗
black olives, for garnish↗

Step-by-step instructions

1
Heat the oil in a large heavy-bottomed saucepan or stockpot. Add the onion and garlic and cook for 5 minutes, or until softened.
2
Add the meat in batches, and cook over high heat until the meat is browned on all sides. Return all the meat to the pan.
3
Add the spices and bay leaf to the pan and cook until fragrant. Add the tomato paste and cook for about 2 minutes, stirring constantly.
4
Add the stock to the pan, stir well and bring to a boil.
5
Add the chickpeas, tomato and chopped coriander to the pan. Stir, then bring to a boil. Reduce heat and simmer for 2 hours, or until the meat is tender. Stir occasionally. Season to taste with salt and pepper.
6
Serve garnished with coriander leaves and small black olives.

Source: food.com

Original recipe ↗

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