- 250 g / 9 oz / 1 cup chickpeas, soaked overnight
- 45 ml / 3 tbsp olive oil
- 1 onion, chopped
- 10 garlic gloves, chopped
- 1 parsnip, sliced
- 3 carrots, sliced
- 5-10 ml / 1-2 tbsp ground cumin
- 2.5 ml / ½ tsp ground turmeric
- 15 ml / 1 tbsp chopped fresh root ginger
- 2 liters / 3½ pints / 8 cups beef stock
- 1 potato, peeled and cut into chunks
- ½ marrow (large zucchini), sliced or cut into chunks
- 400 g / 14 oz fresh or canned tomatoes, diced
- 45-60 ml / 3-4 tbsp brown or green lentils
- 2 bay leaves
- 250 g / 9 oz salted meat such as salt (corned) beef (or double the quantity of lamb)
- 250 g / 9 oz piece of lamb
- 1/2 large bunch fresh coriander (cilantro), chopped
- 200 g / 7 oz / 1 cup long grain rice
- 1 lemon, cut into wedges and a spicy sauce of fresh chilies, finely chopped, to serve
- Preheat the oven to 120C / 250F/ Gas ½. Drain the chickpeas.
- Heat the oil in a large flameproof casserole, add the onion, garlic, parsnip, carrots, cumin, turmeric, and ginger and cook for 2-3 minutes. Add the chickpeas, stock, potato, marrow, tomatoes, lentils, bay leaves, salted meat, lamb, and coriander. Cover and cook in the oven for about 3 hours.
Add 1-2 pinches of bicarbonate of soda (baking soda) to the soaking chickpeas to make them tender, but do not add too much, as it can make them mushy.
- Put the rice on a double thickness of muslin (cheesecloth) and tie together at the corners, leaving enough room for the rice to expand while it is cooking.
- Two hours before the end of cooking, remove the casserole from the oven. Place the rice parcel in the casserole, anchoring the edge of the muslin parcel under the lid so that the parcel is held above the soup and allowed to steam. Return the casserole to the oven and continue cooking for a further 2 hours.
- Carefully remove the lid and the rice. Skim any fat off the top of the soup and ladle the soup into warm bowls with the scoop of the rice and one or two pieces of meat. Serve with lemon wedges and a spoonful of hot sauce or chopped fresh chilies.