Step 1

Place chickpeas in a medium bowl, cover with water, stand overnight; drain. Rinse under cold water; drain.

Step 2

Meanwhile, heat oil in a large saucepan over medium-high heat; cook lamb, in batches, until browned. Remove from pan.

Step 3

Cook onion, carrot, celery, garlic and cumin in same pan, stirring, for 5 minutes or until onion softens. Return lamb to pan with stock and the water; bring to the boil. Reduce heat; simmer, covered, 2 hours.

Step 4

Remove pan from heat; when lamb is cool enough to handle, remove meat from bones. Discard bones; chop meat coarsely. Refrigerate cooled soup mixture and lamb meat, covered separately, overnight.

Step 5

Discard fat from surface of soup mixture. Place soup mixture, meat and chickpeas in a large saucepan; bring to the boil. Reduce heat; simmer, covered, 30 minutes.

Step 6

Add silver beet and juice to soup; simmer, uncovered, until silver beet just wilts. Divide soup into serving bowls; accompany with a warmed loaf of ciabatta, if you like.