Chickpea Lamb Shawarma Soup | Serves 5

With the return of the cold and the arrival of autumn, soup season has come but as it is a little early to say goodbye to the sun, I offer you a soup that is full of it and which I am sure will stimulate you. the taste buds with its Middle Eastern accents.

INGREDIENTS

Spices:
2 tsp EACH cumin powder, coriander, paprika
1 tsp cardamon powder (can omit if you don’t have
¼ tsp cinnamon powder
½ tsp cayenne pepper (adjust to taste)
1/2 tsp black pepper
1 tsp salt
Soup:
2 tbsp olive oil
2 garlic cloves, minced
1 onion, finely chopped
500g / 1 lb lamb mince (ground lamb, or beef) (Note 1)
2 tbsp tomato paste
2 carrots, peeled and chopped (about size of chickpeas)
600g / 21 oz canned chickpeas, drained (1.5 standard cans)
400g / 14oz can crushed tomato
3 cups / 750 ml chicken broth / stock
1 bunch spinach, roughly chopped (about 4 packed cups) (wilts a lot)
Garnishes:
Plain yoghurt (or sour cream), fresh coriander / cilantro

DIRECTIONS

  1. Heat oil in a large pot over high heat. Add garlic and onion, cook for 1 minute until starting to turn translucent.
  2. Add lamb and cook, breaking it up as you go. When it has mostly turned from pink to light brown, add spices.
  3. Cook for 1 minute, then add tomato paste and cook for another 1 minute. (It smells amazing!)
  4. Add carrots, chickpeas, tomato and broth. Stir and bring to simmer.
  5. Cover with lid, lower heat so it is bubbling energetically but not crazy rapidly. Cook for 10 minutes until carrot is tender but not super soft – I like it to have a bit of bite still, if you want super soft, keep cooking.
  6. Stir through spinach. Once wilted, adjust salt, pepper and spiciness (cayenne) to taste.
  7. Ladle into bowls, add a dollop of yogurt and a generous sprinkling of cilantro. Enjoy!

NOTES

  1. Beef is the next best sub. Chicken, turkey and veal an also be used.

Creamy white beans soup, smoked sausage and garlic toast!

Last night was a party at my Grandma’s with my sister. Thursday it would have been mom’s birthday so we had a little party between us, we spent the evening looking at old photos and telling old anecdotes. it did me so much good.

My mom often made me toast with crushed white beans on garlic bread. With the current cold, I wanted a little comforter recipe for this occasion.


For 4 people:

  • 400 gr of dried white beans or already cooked if you want to save time
  • 2 Montbéliard sausages (my favorite) or other smoked sausages
  • 1 onion
  • 2 tomatoes
  • 1 clove of garlic
  • smoked paprika
  • Coriander

Realization :

  1. Soak beans overnight. Cook it with a clove of garlic, thyme, and the 2 tomatoes cut into pieces.
  2. Cook the sausages in water for 15 minutes and then brown them in a pan.
  3. Mix the white beans and adjust the texture with the cooking water. Adjust the seasoning and add the Paprika
  4. Arrange in a deep plate, pour the cream and add half a sliced sausage. Add the chopped cilantro.

For the garlic toast:

  1. Cut nice slices of bread
  2. Drizzle it with olive oil
  3. Grill them in the pan
  4. Rub them with garlic

Take care of yourself and your loved ones and see you soon!

Jeg savner mor frygteligt, men takket være dig fortsætter jeg med at se verden i farver. Jeg elsker jer bedstemor og Bini!