LAMB & CHICKPEA SOUP WITH CUMIN TOAST
COOKBOOK: Women’s Day - July 2005
Lamb backstrap happens to be my favourite portion of meat
What is lamb backstrap? It comes from the back loin of the animal along the spine. It is a premium cut of meat that has little to no fat content and a rich flavour. Its not cheap but most certainly worth indulging in.
Add lamb backstrap into a soup along with chickpeas and add the taste of a moroccan eastern flavour and you have a soup that will win even the fussiest of eaters. The cumin toast was delicious! I probably didn’t make enough of them but I’ll know for next time. It complimented the soup perfectly.
Hope you enjoy
2 tablespoons of olive oil , plus 2 more
1kg of lamb backstrap
1 large onion, diced
3-4 cloves of garlic, chopped finely
3 tablespoons of Moroccan seasoning
3 x 300g can chickpeas, rinsed & drained
1 x 400g can diced tomatoes
1 litre chicken stock
2 cups of water
1 handful of fresh chopped parsley
4 small dinner rolls or slices of bread
1/4 cup of olive oil
1 tablespoon cumin
2 tablespoons of dry chives
Heat the oil in a frying pan and fry the lamb backstrap for approx 4 mins on each side, turn to each side to scorch, then remove and let it stand for 5-10mins. Slice thinly. Retain any meat juices.
Add two more spoonfuls of olive oil and fry the garlic and onion for a min or until onion is soft. Add the lamb , chickpeas, tomatoes, and moroccan seasoning and combine well. Add stock and water , add parsley, mix well. Bring to boil and simmer for 30mins.
Line a tray with baking paper. Place the bread pieces and brush them with a mixture of olive oil, chives and cumin. Brush on well and toast for a min under the moderate grill. These will not take long to be golden in colour. Serve toast with a bowl of soup
Hope you enjoy