Shorba Libiya - Libyan Lamb & Chickpea Soup

• 500 g stewing lamb, finely chopped
• 200 g canned chick-peas (rinsed & drained)
• 1 liter water (approx)
• 1 large brown onion, grated (or finely chopped)
• 3 tablespoons concentrated tomato puree
• 1 teaspoon fresh gorund coriander seed
• 1 teaspoon ground turmeric
• 1/2 teaspoon chili powder
• 1 - 1 1/2 tablespoon dried mint
• sea salt
• 1/2 lemon, juice of
• 4 -6 fresh mint sprigs, to serve
• 1 lemon, cut into wedges to serve

1. Heat the oil in a large casserole or stock pot. Gently fry the onion for a few minutes, until pale golden & soft.
2. Add the lamb, chickpeas, tomato puree, spices & salt, cooking for a few more minutes & stirring well.
3. Add the water to the pot, this should cover the mixture - add 1/4 litre more if required. (If adding extra water, remember that you'll need to add a little extra spice & salt to compensate).
4. Cover & simmer over a medium heat for approx 45-50 minutes or until the lamb is tender & the soup flavourful. You may add a little extra water again at this point but remember to adjust the seasoning if you do.
5. Add the dried mint & the lemon, return to the heat for a further 3-4 minutes then serve.
6. Serve each bowl of shorba with a sprig of fresh mint & a lemon wedge on the side.

chickpeas, water, brown onion, tomato puree, fresh gorund coriander seed, ground turmeric, chili powder, mint, salt, lemon, mint sprigs, lemon

Taken from www.food.com/recipe/shorba-libiya-libyan-lamb-chickpea-soup-385870 (may not work)