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Pantry Lamb and Chickpea Soup with Winter Greens and Tangy Yogurt

Yield: 8 serving

Pantry Lamb and Chickpea Soup with Winter Greens and Tangy Yogurt


  Olive oil
1 pound ground lamb
1 medium onion, chopped
1 carrot diced
4 large garlic cloves, minced
1 teaspoon coriander seeds, lightly toasted and ground
1 teaspoon caraway seeds, lightly toasted and ground
2 teaspoons cumin seeds, lightly toasted and ground
1/8 teaspoon cayenne pepper
1/2 cup white wine
2 tablespoons harissa
1 heaping tablespoon tomato paste
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6 cups beef broth, heated
1 can garbanzo beans, rinsed
2 cups sliced collard green leaves
1/2 cup Greek yogurt
  Zest of 1 lemon
  Salt and freshly ground pepper

Cooking Instructions

In a large soup pot, heat a thin film of oil over medium heat. Add the lamb and a pinch of salt and cook, breaking up lamb into little pieces with a wooden spoon. Remove lamb from pot and place another thin film of olive oil in the bottom of the pot. Add onion, a good pinch of salt and sauté until translucent. Add carrot and sauté until tender. Stir in garlic and spices and cook until fragrant, about one minute. Pour in wine and reduce liquid by half to concentrate flavors. Add harissa, tomato paste and 4 cups of broth. Bring to a simmer and stir in garbanzo beans, collard greens and cooked lamb. Simmer, 20-30 minutes to meld flavors and soften collard greens.

While soup is simmering, combine yogurt, lemon zest and season with salt and pepper.

Adjust consistency of soup with more broth if desired. Adjust seasoning with salt, pepper and harissa. Serve hot with a dollop of yogurt.

Recipe provided by: Chef Shellie Kark, KitchenCUE
copyright 2010 Kol Ha'kavod, LLC.
The information here is not to be used or reprinted without permission.

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