When there's a nip in the air and winter's still coming, I endeavour to keep the meals sufficiently warming without the richness. This soup is built on a moderate amount of lamb to create a rounded broth, and spiced with fragrant infusions of cinnamon, pepper and lemon, all of which are soaked up by the chickpeas. I soaked dried chickpeas 5-6 hours before I cooked them in the pressure cooker; but canned chickpeas work fabulously too.

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