Moroccan Chickpea Soup - {Chorba Bil Hamus}

Recipe Ingredients

1 cup	237ml	Dried chickpeas - soaked overnight
1		Lamb shank
1		Chicken
1/2 cup	118ml	Parsley
		Salt - to taste
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2		Saffron - heated, pulverized
1/4 teaspoon	1.3ml	Tumeric
1/4 teaspoon	1.3ml	Ginger
1/3 cup	20g / 0.7oz	Grated onion
3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Tomato paste
2 tablespoons	30ml	Potatoes - peeled, diced (medium)
1/4 cup	59ml	Lemon juice

Recipe Instructions

Drain the chickpeas and put them in a Dutch over with the lamb, chicken, parsley, salt, spices, onion, and oil. Cover with 8 cups of water, bring to a boil, then reduce the heat -- covering and simmering for an hour. Add the tomato paste and simmer for another hour.

Fish out the lamb and chicken and cut into a dice, discarding the bones. Return the meat to the soup, add the potatoes, and simmer another 30 minutes. When ready to serve, stir in the lemon juice, adjust for seasoning, ladle into bowls, and garnish with a handful of chopped parsley or cilantro.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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