Chickpea Soup With Sumac and Yoghurt Recipe

Ingredients

• 3 tsp each cumin seeds and coriander seeds
• 1 tsp fennel seeds
• 2 tbsp grapeseed oil
• 200 gm lamb fillet, finely diced
• 1 onion, finely chopped
• 2 garlic cloves, pounded to paste with a mortar and pestle with a pinch of salt
• 3 tsp sweet paprika
• 150 gm dried chickpeas, soaked overnight in cold water, drained
• 2 litres (8 cups) butcher-quality chicken stock
• 400 gm canned tomato polpa
• 1 tsp sumac, or to taste, plus extra to serve
• ¼ tsp cayenne pepper, or to taste
• 250 gm (1½ cups) moghrabieh (see note), rinsed
• About 1 bunch silverbeet, stalks discarded, leaves coarsely chopped
• To serve: coarsely chopped coriander and mint
• To serve: plain yoghurt