Chickpeasoupwithsumac
SERVES4-6// PREPTIME 15 MINS// COOK2 HRS(PLUSSOAKING)Thissoupis almosta stewwithwarmingspicesandlambaddedfor
extraflavour.It’sbesteatenonthedayasthemoghrabiehwillsoak
up liquid overnight. Start this recipe a day ahead to soak chickpeas.Hotandsoursoupwithred snapper
SERVES 4-6 // PREP TIME 35 MINS // COOK 3 HRS 20 MINS
“Whenyouaddthefish,leaveit toboilfora momentanddo
notstiruntilthefishis sealed.Thispreventsthe soup from
tasting too fishy,” says David Thompson.
3 tspeachcuminseeds and
corianderseeds
1 tspfennelseeds
2 tbspgrapeseedoil
200 gmlambfillet,finelydiced
1 onion,finelychopped
2 garliccloves,poundedto
pastewitha mortarand
pestlewitha pinchofsalt
3 tspsweetpaprika
150 gmdriedchickpeas,soaked
overnightincoldwater,
drained
2 litres(8cups)butcher-
quality chicken stock400 gmcannedtomatopolpa
1 tspsumac,ortotaste,
plusextratoserve
¼ tspcayennepepper,
ortotaste
250 gm(1½cups)moghrabieh
(seenote),rinsed
About1 bunchsilverbeet,
stalksdiscarded,leaves
coarselychopped
Coarselychoppedcoriander
andmintandnatural
yoghurt, to serve1 Dry-roastwholespicesina
fryingpanoverhighheatuntil
fragrant(20-30seconds),cool
slightly,thencrushwitha mortar
andpestleandsetaside.
2 Heatoilina largesaucepan
overhighheatuntilhot,add
lambandcookuntilsealed
(4-6minutes).Removewitha
slottedspoonandcool,then
refrigerateuntilrequired.
3 Reduceheattomedium,
addoniontopanandstir
occasionallyuntilverytender
andstartingtocaramelise
(10-12minutes),addinggarlicin
thelastminuteofcooking.Add
paprikaandcrushedspices,stir
untilcolourdeepens(1 minute),
thenaddchickpeasandstirto
combine.Addstock,tomato,
sumac and cayenne pepper,bringtotheboil,thenreduce
heattolow-mediumandsimmer
uncovered,stirringoccasionally,
untilchickpeasaretender(1-1¼
hours).Addmoghrabiehand
reservedlamb,adjustseasoning
andcookuntilmoghrabiehis
puffedandtender(35-40
minutes).Thinsoupwithwater
if necessary,thenaddsilverbeet
andsimmeruncovered,stirring
occasionally,untilsilverbeet
wilts(2-3minutes).
4 Servesouptoppedwith
coriander,mint,extrasumac
anda dollopofyoghurt.
NoteMoghrabieh,a Middle
Easternpearlcouscous,
is availablefromselect
delicatessensandMiddle
Eastern grocers.1 Forchickenstock,blanch
bonesinboilingwater,then
drainandrefresh.Coverbones
witha litreofcoldwaterina
saucepan,adda pinchofsalt
andbringtotheboil.Addgarlic,
ginger,springonionsand
corianderstalks,andsimmer
overlowheat,toppingupto
keepingredientscovered,until
wellflavoured(2½-3hours).
Strainanddiscardsolids.
2 Bringstock,500mlwater
anda pinchofsalttoa simmer
overmediumheat.Addshallots
andtomatoesandsimmeruntil
shallotsaretender(4-6minutes).
Addlemongrass,galangal,
turmeric,limeleavesand
corianderroot,bringtotheboil,
andboilfor1 minute.Tasteand
seasonlightlywithchillipowder,
sugar,a pinchofsaltand1 tbsp
fishsauce.Addfishandsimmer
to just cook (1-2 minutes).3 Dividelimejuice,scud
chilliesandremainingfish
sauceamongservingbowls,
thenaddsawtoothcoriander
andVietnameseminttobowls,
reservingsomeforgarnish.
Ladlesoupandfishintobowls,
thenstirandadjustseasoning
totaste– it shouldbeequally
salty,sourandspicy.Break
driedchilliesoverthetop,
scatterwithextrascudchillies,
herbsandfriedgarlictoserve.
NoteFreshturmeric,scud
chilliesandsawtoothcoriander
is availablefromThaigrocers.
Dry-roastchilliesina fryingpan
overmedium-highheatuntil
darkbutnotburnt(1-2minutes).
Deep-fry2 verythinlysliced
garlicclovesinoilheatedto
180 °C,untilgolden(1-2minutes),
then drain on absorbent paper.●100 gm(about6)redshallots,
peeledandbruised
80 gm(about6)cherry
tomatoes,crushed
2 lemongrassstalks
(whitepartonly)
10 gmgalangal,thinlysliced
5 slicesfreshturmeric,
bruised(seenote)
2 makrutlimeleaves,torn
1 corianderroot,bruised
Largepinchofchillipowder
Pinchofwhitesugar
80 ml(1/3cup)fishsauce,
ortotaste
240 gmredsnapperfillets,
boned,skinon, cut into
6-8 pieces
100 mllimejuice,ortotaste
4-6 Thaiscudchillies,bruised,
plusextratoserve(see
note)
2 tbsptornsawtooth
coriander(seenote)
¼ cupVietnamesemintleaves
¼ cupchoppedcoriander
2 largedriedredchillies
(seenote)
Deep-friedgarlic (see note),
toserve
CHICKENSTOCK
500 gmchickenbones,washed
½ headgarlic
20 gmslicedginger
2 springonions
2-3 coriander stalksRECIPE LISA FEATHERBY (CHICKPEA) & DAVID THOMPSON (SNAPPER). PHOTOGRAPHY CHRIS CHEN.