Ingredients

1 tbsp olive oil

300g braising beef or boneless beef, trimmed of excess fat, cut into 3cm pieces

1 small onion, finely chopped

1 tsp ground turmeric

½ tsp ground black pepper

¼ tsp ground ginger

1 tbsp chopped fresh parsley

1 tbsp tomato purée

Pinch of saffron

70g dried chickpeas, soaked overnight and drained (or 140g canned chickpeas, drained)

6 large tomatoes, grated or blitzed in a food processor

100g celery (2 stalks), finely chopped

80g dried green lentils

3 tbsp cornflour or plain flour

2 tbsp chopped fresh coriander and lemon wedges, to serve

Instructions

Step 1: Heat the olive oil in a large flameproof casserole over medium heat. Add the beef, chopped onion, ground turmeric, black pepper, ground ginger, and 1½ tsp salt. Cook for 5-10 minutes, stirring occasionally, until the meat is lightly browned.

Step 2: Stir in the chopped parsley, tomato purée, saffron, soaked chickpeas, grated tomatoes, and chopped celery. Pour in 1 litre of boiling water. Bring to a boil, then cover with a lid and reduce the heat to low. Simmer gently for 1 hour.

Step 3: Add the dried lentils to the casserole, cover again, and cook for a further 20 minutes until the chickpeas, meat, and lentils are tender.

Step 4: In a small bowl, mix the cornflour with 3 tablespoons of water until smooth. Stir this mixture into the casserole. Simmer for 5 minutes more until the soup thickens to a velvety texture.

Step 5: Scatter the chopped fresh coriander over the soup and serve hot with lemon wedges on the side for squeezing over.

Tips & Variations

Soak dried chickpeas overnight to ensure they cook evenly and become tender. Using canned chickpeas can save time but may alter the texture slightly.

For a vegetarian version, replace the beef with extra lentils and vegetables, and use vegetable stock instead of water.

Adjust the spices to taste; adding a pinch of cinnamon or cayenne pepper can add warmth and depth.

Serve with crusty bread or traditional flatbreads to soak up the flavorful broth.

FAQs

Can I use canned chickpeas instead of dried?

Yes, canned chickpeas work well and reduce cooking time. Drain and rinse them before adding to the soup, but expect a slightly softer texture compared to dried chickpeas.

How can I thicken the soup if I don’t have cornflour?

You can use plain flour as a substitute by mixing it with water to create a smooth paste before stirring into the soup. Alternatively, blending a portion of the soup and returning it to the pot can help thicken the texture naturally.