Ingredients
Method
1.Place chickpeas in a medium bowl, cover with water, stand overnight; drain. Rinse under cold water; drain.
2.Meanwhile, heat oil in a large saucepan over medium-high heat; cook lamb, in batches, until browned. Remove from pan.
3.Cook onion, carrot, celery, garlic and cumin in same pan, stirring, for 5 minutes or until onion softens. Return lamb to pan with stock and the water; bring to the boil. Reduce heat; simmer, covered, 2 hours.
4.Remove pan from heat; when lamb is cool enough to handle, remove meat from bones. Discard bones; chop meat coarsely. Refrigerate cooled soup mixture and lamb meat, covered separately, overnight.
5.Discard fat from surface of soup mixture. Place soup mixture, meat and chickpeas in a large saucepan; bring to the boil. Reduce heat; simmer, covered, 30 minutes.
6.Add silver beet and juice to soup; simmer, uncovered, until silver beet just wilts. Divide soup into serving bowls; accompany with a warmed loaf of ciabatta, if you like.
Recipe is suitable to freeze before adding silver beet. Thaw overnight in the fridge. Reheat in a saucepan and start from step 6. You need to start this recipe the day before serving.
Note
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