Moroccan-style lamb and chickpea soup
(at time of publication)
- 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
- ½ teaspoon ground turmeric
- ½ 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
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.
Make it gluten free: Use gluten-free chicken stock and canned tomatoes.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 3g
Dietary fibre 5g
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