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Nothing like a spicy, fragrant soup to warm you up on a cold winter’s day. This is an adaptation from the New York Times, 1.4.06. If you use the chicken instead of the lamb it is only 3 weight watchers points per cup!!

Ingredients

1 teaspoon whole coriander seed
1 teaspoon whole cumin seed
3 tablespoons extra virgin olive oil
3 cups chopped onions
1 lb boneless lamb shoulder or dark chicken meat, finely chopped
8 ripe plum tomatoes, peeled and diced
1 can tomato paste
4 teaspoons sweet paprika
1 teaspoon cayenne pepper
1 teaspoon saffron threads
salt & freshly ground black pepper
3 cups water
3 cups chicken broth (low sodium canned is fine)
1 cup fine pearl barley
2 cups cooked chickpeas, drained (canned are fine)
1 tablespoon dried mint
2 tablespoon finely chopped cilantro leaves
2 tablespoon finely chopped flat leaf parsley

Method

1. Pre-heat a small frying pan over a medium heat, then add the coriander and cumin seeds and dry-roast them for about 2-3 minutes, moving them around the pan until they change colour and begin to dance.
2. Crush them quite finely with a mortar and pestle, or spice grinder. Set aside
3. Heat oil in a four-quart casserole or saucepan. Add onion and lamb or chicken and cook, stirring frequently, until just beginning to brown, about 5 minutes.
4. Add tomatoes, tomato paste, paprika, cayenne, saffron, toasted spices and salt and pepper.
5. Stir, then add water, stock and barley. Bring to a simmer and cook for 45 minutes.
6. Add chickpeas and dried mint, and cook 15 minutes
7. Add cilantro and parsley.
8. Taste and adjust salt and cayenne.