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Silky chickpea and lamb soup from The Jewelled Kitchen: A Stunning Collection of Lebanese, Moroccan and Persian Recipes (page 16) by Bethany Kehdy

  • saffron
  • bay leaves
  • ground cardamom
  • coriander leaves
  • ground cinnamon
  • ground coriander
  • ground cumin
  • dates
  • garlic
  • ginger root
  • lamb shanks
  • lemons
  • brown lentils
  • smoked paprika
  • tomatoes
  • onions
  • vegetable stock
  • dried chickpeas
  • preserved lemons

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Notes about this recipe

  • Eat Your Books

    Can use book's recipes for "Vegetable stock" and "Preserved lemons". Can substitute tinned chickpeas for dried chickpeas.

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