Moroccan Lamb and Garbanzo Bean Soup
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- ¼ teaspoon ground cinnamon
- ¼ teaspoon crushed hot red pepper flakes
- Three 12-ounce lamb shoulder chops, cut about ¾ inch thick
- Salt and freshly ground black pepper
- 3 tablespoons olive oil, divided
- 1 medium onion, chopped
- 2 garlic cloves, finely chopped
- 2 cups chicken stock, preferably homemade, or use canned low-sodium broth
- One 28-ounce can plum tomatoes in juice, coarsely chopped, juice reserved
- 2 cups water
- One 15-to 19-ounce can garbanzo beans (chickpeas), drained and rinsed
- Chopped fresh cilantro, for garnish
Instructions:
Moroccan cooks are masterful at blending spices, as this fragrant and deeply flavored soup attests.
- Heat a small skillet over medium heat. Add the coriander and cumin seeds and cook, stirring occasionally, until the seeds are toasted and fragrant. Transfer to a plate and let cool. Transfer to an electric spice grinder or a mortar and grind into a coarse powder. Stir in the cinnamon and red pepper flakes. Set aside.
- Cut the meat from the chops, trimming away excess fat, and cut the meat into bite-size pieces. Reserve the bones. Season the meat with salt and pepper.
- Heat 1 tablespoon of the oil in a large pot over medium-high heat. Add the lamb and cook, stirring occasionally, until lightly browned, about 4 minutes. Using a slotted spoon, transfer the meat to a plate, leaving the fat in the pan.
- Add the remaining 2 tablespoons oil to the pot and heat. Add the onion and reduce the heat to medium. Cook until softened, about 3 minutes. Stir in the garlic and cook until it gives off its fragrance, about 1 minute. Stir in the spice mixture and cook until it gives off its aroma, about 15 seconds. Pour in the stock and scrape up the browned bits in the pot with a wooden spatula. Return the meat and bones to the pot, along with the tomatoes and their juice and the water. Bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce the heat to medium-low and simmer until the meat is tender, about 1 hour. Add the beans and cook until heated through, about 10 minutes. Season with salt and pepper to taste. Remove and discard the lamb bones.
- Serve hot, sprinkling each serving with cilantro.