The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Best travel destinations in 2017

We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?

Christmas vegetarian recipes

The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Christmas ham recipes

The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.

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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 - 6 people

Featured in

Jul 2015

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×