Moroccan-style lamb and chickpea soup

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.