Lamb and Chick-pea Soup

This rustic soup has a mediteranian flair to it, and is change of taste from the norm. Try it, it too freezes well.

1 1/4 cup dried chickpeas soaked in cold water for 12 hours. Be sure to sort thru them to remove any impure beans. After 12 hours soaking drain and set aside.
2 Tbs olive oil
1 1/2lb lamb shoulder in one peice (beef short ribs can be substituted)
salt and pepper
1 yellow onion, peeled and chopped finely
1 carrot finely chopped
1 clove garlic finely chopped
3/4 tsp ground coriander
3/4 tsp ground cumin
1/4 tsp cayenne pepper
5 cups meat or chicken stock
2 large plum (roma) tomatoes, coarsely chopped
1 large lemon, quartered

Heat oil in a large pot. Add meat and saute until evenly browned on both sides, apprx 3-4 mintues each side. Remove the meat and set aside. Addonion, carrot and garlic into the pot and saute over medium heat 2-3 minutes or until translucent. Add the coriander, cumin,and cayenne, and saute for 1 minute more. Pour stock into pot, and deglaze (ie scrape the bottom of the pot with a wooden spoon to dislodge any food). Return the meat to the pot, add drained chickpeas, tomatoes and lemon wedges. Bring to a boil, turn heat down and simmer, covered, until chiskpeas are soft and meat is done, apprx 2-2 1/2 hours stirring the soup occassionally.
When meat is done, take out the meat and cut into small chunks, removing the bones and any excess fat. Besure to keep meat out of the soup to cool while pureeing the rest. Remove the lemon and discard. Ladle about half of the chickpeas into a processor and process until smooth. If making for an infant, you can puree all the chickpeas, and thin with a little extra stock. Otherwise, stir all back into the soup, chickpeas, and meat.

Serves: 6-8