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Australia's top 20 rieslings
22.02.2017

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Normandy landings
20.02.2017

To travel to Normandy along the Seine is to take it by stealth, writes Larissa Dubecki, who ventured forth in search of chateaux and Calvados.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

Chickpea soup with sumac and yoghurt


This soup is almost a stew with warming spices and lamb added for extra-meaty flavour - it's best eaten on the day it's made because the moghrabieh will continue to soak up a lot of liquid overnight. Start this recipe a day ahead to soak the chickpeas.

You'll need

3 tsp each cumin seeds and coriander seeds 1 tsp fennel seeds 2 tbsp grapeseed oil 200 gm lamb fillet, finely diced 1 onion, finely chopped 2 garlic cloves, pounded to paste with a mortar and pestle with a pinch of salt 3 tsp sweet paprika 150 gm dried chickpeas, soaked overnight in cold water, drained 2 litres (8 cups) butcher-quality chicken stock 400 gm canned tomato polpa 1 tsp sumac, or to taste, plus extra to serve ¼ tsp cayenne pepper, or to taste 250 gm (1½ cups) moghrabieh (see note), rinsed About 1 bunch silverbeet, stalks discarded, leaves coarsely chopped To serve: coarsely chopped coriander and mint To serve: plain yoghurt

Method

  • 01
  • Dry-roast whole spices until fragrant (20-30 seconds), cool slightly, then crush with a mortar and pestle and set aside.
  • 02
  • Heat oil in a large saucepan over high heat until hot, add lamb and brown all over (4-6 minutes). Remove with a slotted spoon and cool, then refrigerate until required.
  • 03
  • Reduce heat to medium, add onion to pan and stir occasionally until very tender and starting to caramelise (10-12 minutes), adding garlic in the last minute of cooking. Add paprika and crushed spices, stir until colour deepens (1 minute), then add chickpeas and stir to combine. Add stock, tomato, sumac and cayenne pepper, bring to the boil, then reduce heat to low-medium and simmer uncovered, stirring occasionally, until chickpeas are tender (1-1¼ hours). Add moghrabieh and reserved lamb, adjust seasoning and cook until moghrabieh is puffed and tender (35-40 minutes). Thin soup with water if necessary, then add silverbeet and simmer uncovered, stirring occasionally, until silverbeet wilts (2-3 minutes). Serve topped with coriander, mint, extra sumac and a dollop of yoghurt.

Note Moghrabieh, a Middle Eastern pearl couscous, is available from select delicatessens and Middle Eastern grocers.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Jul 2015

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