Ingredients
Method
Harira
1.In a medium bowl, cover chickpeas with water; stand overnight, drain. Rinse under cold water; drain.
2.In a large heavy-based saucepan, heat oil; add onion, capsicum and garlic; cook, stirring, until vegetables soften. Add chickpeas, stock, undrained tomatoes, the water and thyme; bring to the boil. Reduce heat; simmer, covered 15 minutes.
3.Add lentils to pan; simmer, covered, about 30 minutes or until chickpeas and lentils are tender, season to taste.
4.Meanwhile, make spiced meatballs.
5.Add meatballs to simmering soup; stir in juice and cinnamon. Serve soup sprinkled with coriander.
Spiced meatballs
6.In a medium bowl, combine lamb, onion, garlic, ginger, coriander and cinnamon. Roll tablespoons of mixture into balls; place on tray. In large frying pan, heat oil; cook meatballs until browned all over and cooked through.
French-style green lentils are related to the famous French lentils du puy; these green-blue, tiny lentils have a nutty, earthy flavour and a hardy nature that allows them to be rapidly cooked without disintegrating. Also known as australian, bondi or matilda lentils.
Note
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Jewelled rice
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