White Bean Soup

Creamy white beans slowly simmered with tomatoes, garlic, and preserved lemon for a comforting bowl.

Ingredients

• 400g lamb shoulder
• 300g couscous
• 2 tsp finely chopped red onion
• 1/2 tsp ground ginger
• 2 tbsp butter
• 2 carrots, chopped
• a handful of fresh cilantro, chopped
• a generous spoonful of toasted almonds
• 500ml vegetable stock

Instructions

1. 1

   Heat olive oil in a large pot over medium heat and cook the finely chopped red onion and grated fresh ginger gently until soft and fragrant.

2. 2

   Stir in the ground turmeric and ground cumin, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the chickpeas and ripe tomatoes, stirring well to coat everything in the spiced base.

4. 4

   Pour in the water, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the chickpeas is tender, about 45 mins.

6. 6

   Stir in the couscous and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the pitted dates and adjust the seasoning to taste.

8. 8

   Ladle into bowls, scatter over the mint, and serve piping hot.

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