Photography by: Todd Eyre
Styling by: Lauren Freeman
This recipe was first published in Taste magazine.
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Ingredients
To serve
Method
1.Preheat oven to 180°C. Drain soaked chickpeas and black-eyed peas then rinse in cold water. Place in a saucepan, cover with plenty of cold water and bring to the boil then simmer for about 30 minutes until tender. Drain and reserve liquid. Place cooked pulses in a casserole dish.
2.Add the burghul, diced lamb, red onion, carrot, celery and capsicum, canned tomatoes, tomato paste, chicken stock and spices. Pour over enough of the reserved cooking liquid from the pulses to cover all ingredients (reserve the rest).
3.Cover casserole with a tight-fitting lid and bake for about 1½ hours or until meat is tender. Check soup after 1 hour of cooking and add more reserved cooking liquid if needed; also add whole chillies.
4.To serve, bring a small saucepan of salted water to the boil, blanch spinach for 5 seconds and drain well. Arrange blanched spinach on top of soup in the casserole and scatter with coriander leaves, pomegranate seeds (if using) and toasted almonds. Drizzle with the olive oil and serve with toasted Turkish bread on the side.
Note
- Serves 4-6. – To toast sliced almonds, spread on a baking tray lined with baking paper and toast in a 180°C oven for 6-8 minutes or until golden; watch closely so they don’t burn.