Brain needs Food

Spiced Lamb, Chicpea and Risoni Soup:


I’ve been horribly busy for the last 2 weeks so I have not had a chance to cook anything decent or post anything remotely worthy. Finally, yesterday I got a chance to cook a delicious soup — living on Woolies microwave meals, takeout, coke, popcorn and nougat was really starting to get to me and my waistline (I say this while I pop the last bite of a seriously large pecan and cashew nut nougat into my mouth).



On that note, having lived on a lot of junk for 2 weeks my brain, how should we put this, has become slow?, incompetent?, ineffectual?, inefficient?, mush? Call it what you will, I’m tired and so is my brain. So this is my post. The soup is great; the post is not.


Spiced Lamb, Chicpea and Risoni Soup:


250g dried chicpeas

2 tablespoons of olive oil

1 tablespoon of butter

1 onion, finely chopped

2 cloves of garlic, crushed

½ teaspoon of fennel seeds

½ teaspoon of coriander seeds

3 whole cloves

1 teaspoon of cumin seeds

1 teaspoon of ground cinnamon

1 teaspoon of smoked paprika

1 teaspoon of grated ginger

250 g of boneless lamb leg steaks, cut into strips

1 stalk of celery, chopped

1 carrot, chopped

2 tins of chopped tomatoes

2 tablespoons of tomato paste

6 cups of stock (vegetable or chicken)

½ cup of risoni (rice-shaped pasta)

salt and pepper, to taste

2 tablespoons of chopped parsley

1 tablespoon of chopped coriander


Soak chicpeas overnight. Drain. Grind spices in a pestle and mortar or

a coffee grinder.


Heat the olive oil and butter in a large saucepan. Season the lamb

with salt and pepper and then brown it in the pan. Add the onion and

garlic and cook until slightly coloured, then add the freshly ground

spices as well as the cinnamon, paprika and ginger. Cook the spices

for a minute, then add the tomato paste. Add the celery and carrot,

stir and add the chopped tomatoes, stock and chicpeas. Taste, and add

salt and pepper if needed. Bring to the boil, reduce heat and simmer

for 35minutes. Skim any grease off the surface. Add the risoni and

cook for 10-12 minutes, or until the risoni is cooked. Add the chopped

herbs and season if needed.

Serve with flat bread




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