Harrira

• 115g chickpeas
• 350gm lamb cooked
• 1 onion
• olive oil
• 25g butter
• 1tsp ground ginger
• 1tsp coriander
• 1tsp tumeric
• 1/4tsp cayenne
• 1/4tsp cinnamon
• 1l chick stock
• 400g tinned toms
• 55g rice
• pinch of saffron
• 1red pepper
• juice of 1 lemon
• 1tbs chopped parsley

1. Soak the ckickpeas overnight drain and cook rapidly for 10 min then simmer for a futher 20 min and drain. Fry the onion in oil and butter add cubed lamb and brown. Add ginger, coriander, tumeric, cayenne cinnamon, s and p and fry for a few minutes
2. Transfer to a saucepan in which you have the chicken stock cover and cook gently for an hour. Add the chickpeas, toms, rice red pepper and lemon juice and cook for a further 30 min. sprinkle with chopped parsley.

chickpeas, onion, olive oil, butter, ground ginger, coriander, tumeric, cayenne, cinnamon, chick, toms, rice, saffron, pepper, lemon, parsley

Taken from www.epicurious.com/recipes/member/views/harrira-52742501 (may not work)