Iraqi Pacha-Inspired Lamb Chickpea Soup

Ingredients

• 12 oz lamb shoulder, cubed
• 1 can chickpeas, drained
• 2 cups low-sodium stock
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground coriander
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper
• Flatbread, for serving

Steps

1. Pat the lamb dry, season it with salt and pepper, and brown it in the oil or butter in a heavy pot over medium-high heat, in two batches, for 4 to 5 minutes each until well coloured.
2. Return all the meat to the pot with the onion and cook for 5 minutes, stirring, until the onion softens and lifts the browned residue from the base.
3. Add the garlic and coriander and cook for 30 seconds until fragrant.
4. Pour in the stock and 3 cups water and bring to a boil. Skim the foam off the surface for the first 5 minutes, then reduce to the barest simmer.
5. Cover and cook for 45 minutes, keeping the liquid barely trembling. A hard boil at this stage makes the lamb tough and clouds the broth.
6. Add the chickpeas and simmer uncovered for 15 minutes more, until the lamb shreds easily and the broth has concentrated.
7. Crush a few chickpeas against the side of the pot to thicken the soup slightly, then season firmly with salt, pepper, and a generous squeeze of lemon.
8. Serve very hot in deep bowls with the fresh herbs, lemon wedges, and bread for soaking.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.