- 3/4 cup chickpeas or gigante beans, drained
- 3 teaspoons extra-virgin olive oil, divided
- 1 large onion, chopped
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 16 oz leftover lamb
- 1/8 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 4 cups reduced-sodium chicken broth
- 1 14-ounce can diced tomatoes
- 2 bay leaves
- 1/2 cup cooked couscous
- 2 tablespoons lemon juice
PISTACHIO-MINT PESTO:
- 1 1/2 cups fresh mint leaves
- 1/3 cup shelled pistachios
- 2 cloves garlic, crushed and peeled
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons low-fat plain yogurt
- 1/8 teaspoon salt (optional)
Heat 2 teaspoons oil in 4-quart pot over medium-high heat. Add onion and carrots; cook, stirring, until softened, 3 to 5 minutes. Add garlic, cumin, coriander and cayenne; cook, stirring, until fragrant, about 20 seconds. Remove from the heat.
Heat the remaining 1 teaspoon oil in a medium skillet. Add the lamb and cook, turning from time to time, until browned all over. Transfer to the pot. Add broth, tomatoes, bay leaves and the beans. Bring to boil. Reduce the heat and cook for 35 minutes.
To prepare pesto: Meanwhile, process mint, pistachios and garlic in a food processor until finely chopped. With the motor running, gradually add oil, lemon juice and yogurt through the feed tube. Process until the mixture forms a paste. If using unsalted pistachios, add salt, if desired.
Skim fat from the surface of the soup. Using tongs, transfer the lamb shank to a clean cutting board. When cool enough to handle, coarsely shred the lamb meat and return it to the soup. Add the couscous. Heat through. Stir in lemon juice. Dollop some pesto onto each serving.
