Pantry Lamb and Chickpea Soup with Winter Greens and Tangy Yogurt
|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|
|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|
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
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