Soup with minced lamb and chickpeas

Ingredients for 4 servings:

• 250 g minced meat, mixed (1/2 lamb, 1/2 beef)
• 250 g chickpeas from the can
• 1 m.-sized onion(s)
• 3 cloves garlic
• 250 ml beef broth, homemade or instant
• 1 cup of crème fraîche (200 ml)
• 1 cup sour cream (200 ml)
• Cumin, ground
• Coriander powder
• nutmeg
• salt and pepper
• Olive oil for frying

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

unexpectedly light, almost lemony in taste!

Brown the ground beef in a pan until translucent, but do not brown. Add the hot beef broth and chickpeas. Cover and simmer; the broth will reduce slightly. Add the cumin, coriander, nutmeg, salt, and pepper. First add the crème fraîche (it can be simmered briefly), then add the sour cream. The trick is to add enough salt to give the sour cream a slightly lemony flavor. So, after adding the sour cream, add more salt slowly. Serve as a main course or as an extravagant appetizer. Serve with crispy flatbread. Tip: Make sure to use a mixture of ground lamb and ground beef, otherwise the depth of flavor won’t come through.