Moroccan-style lamb and chickpea soup

Serves: 6
Time to make: 10 hrs 20 mins
( Hands-on time: 20 mins )

Total cost: $ 21.60 / $ 3.60 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

1 tablespoon olive or canola oil
400g lean lamb leg steaks, diced
1 large onion, sliced
1 large carrot, diced
1 teaspoon ground cumin
1 teaspoon ground coriandercilantroX
1/2 teaspoon ground turmeric
1/2 teaspoon chilli powder
1 cinnamon stick
2 x 400g cans diced tomatoes
3 cups chicken stock
2 x 400g cans chickpeagarbanzoXsgarbanzosX, drained, rinsed
1 teaspoon paprika
1 lemon, zest and juice
3-4 tablespoons chopped fresh coriandercilantroX
salt and pepper, to taste

Nutrition Info

Kilojoules 1100kJ
Calories 263cal
Protein 23g
Total fat 10g
Saturated fat 3g
Carbohydrates 25g
Sugars 8g
Dietary fibre 5g
Sodium 650mg
Calcium 90mg
Iron 4.5mg

Instructions

1 Heat oil in a large frying pan. Add lamb and cook over a high heat for 4-5 minutes, turning pieces occasionally, until lightly browned on all sides. Transfer lamb to a non-stick, sprayed slow cooker and set to low.

2 Once lamb has been transferred to slow cooker, add onion and carrot to frying-pan and cook, stirring occasionally, for 3-5 minutes until onion has softened and is beginning to brown. Stir in cumin, coriander, turmeric, chilli and cinnamon stick. Cook, stirring continuously, for another minute.

3 Tip vegetables into slow cooker then add tomatoes and their juice, stock and chickpeas. Stir in paprika, lemon zest and juice. Cover slow cooker and cook on low for 8-10 hours.

4 Add most of the coriander to soup (reserve a little for garnishing), and season with salt and pepper. Cook for 15-30 more minutes.

5 Before serving, remove and discard cinnamon stick. Warmed flatbreads or a crusty loaf are ideal accompaniments. For an attractive (and tasty) finishing touch, add about 1 teaspoon reduced-fat sour cream and a little chopped coriander or parsley.

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