This soup is so thick and hearty, we had it for dinner one night. You could serve it with any type of bread and it would taste good. This will serve 6 not very hungry people, or 3 – 4 hungry ones!
Several large glugs of olive oil;
500g chuck steak, cut into chunks and put in a bag with 2 tbsp gluten free plain flour (seal and shake the bag to coat the meat with flour);
1 onion, chopped;
4 cloves garlic, finely chopped;
2cm ginger, peeled and finely chopped;
1/4 tsp chilli flakes;
1 tbsp paprika (you can use the hot type, but I like the sweet, even if it isn’t authentic);
2 tsp cumin;
1 litre vegetable stock;
4 X 400g canned chopped tomatoes;
1 X 400g can chickpeas, rinsed and drained;
2 tsp caster sugar;
Sour cream to serve (you should use Greek yoghurt – use it if you prefer, but I love the sour cream with these combination of flavours).
Heat several glugs of olive oil in a heavy based soup saucepan, then add the flour coated meat, a little at a time and brown well, stirring frequently to prevent the meat sticking. (Even if it sticks a little, you can scrape it once you add the stock, just don’t let it burn);
Add onion, ginger, garlic and spices, stir for a minute or two, then turn the heat down for another minute or two, still stirring;
Turn the heat back up and add the (hot) stock and the tomatoes, combine well and check that nothing has stuck to the bottom of the pot;
Bring to boil, season with salt, pepper and the caster sugar;
Turn down to a simmer, cover and cook for 1 & 1/2 to 2 hours, checking occasionally;
Lightly whizz with a stick blender (or you can take it out and put it in a standard blender), don’t turn it into a puree, blend some but leave some chunks to give body;
Add the chickpeas and heat through.
Serve with a blob of sour cream (or yoghurt if you are a traditionalist!) and whatever bread you fancy.