- 1 cup [250 mL] chickpeas
- 1/2 teaspoon [2.5 mL] saffron threads
- 2 tablespoons [30 mL] olive oil
- 1 large onion, finely chopped
- 1 pound [454 g] lean lamb, cut into 3/4-inch [2-cm] dices
- 1 cup [250 mL] chopped celery
- 1 tablespoon [15 mL] finely minced garlic
- 1/4 teaspoon [1 mL] ground ginger
- 2 cups [500 mL] pureed canned tomatoes
- 1/2 teaspoon [2.5 mL] ground turmeric
- 1/2 teaspoon [2.5 mL] ground cinnamon
- 1 teaspoon [5 mL] ground cumin
- 1 teaspoon [5 mL] salt, or to taste
- 1/2 teaspoon [2.5 mL] ground black pepper
- 10 cups [2.5 L] water or stock
- 2 tablespoons [30 mL] freshly squeezed lemon juice
- 1/2 cup [125 mL] lentils, well-rinsed and drained
- 1/2 cup [125 mL] fine noodles or vermicelli
- 2 eggs, slightly beaten
- 1/2 cup [125 mL] freshly chopped coriander
- Warm pita breads
- Leave chickpeas to soak overnight, completely covered with cold water.
- On the next day, leave saffon threads to soak in a bowl of warm water.
- Meanwhile, heat olive oil into a large casserole.
- Stirring, lightly brown chopped onion on all sides; remove onion from casserole and reserve.
- Brown lamb dices for approximately 10 minutes, until lightly browned on all sides; remove from casserole and reserve.
- Add reserved chopped onion, chopped celery, minced garlic and ground ginger.
- Heat stirring for 3 minutes, without coloring.
- Stir in tomato puree, then ground turmeric, cinnamon, cumin, salt and ground black pepper.
- Stir in saffon threads along with soaking water.
- Pour in water or stock and fresh lemon juice.
- Drain chickpeas before adding to the soup, along with drained lentils and reserved golden lamb dices.
- Bring to a boil and leave to simmer for approximately 90 minutes, until lamb dices are tender, adding noodles for the last 10 minutes.
- Stir in beaten eggs just before serving, garnished with freshly chopped coriander, along with warm pita breads.