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Moroccan lamb, chickpea and tomato soup
Moroccan lamb, chickpea and tomato soup
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Prep Time:
15 minutes
Cook Time:
115 minutes
Total Time:
130 minutes
Tender Moroccan lamb shank soup.
Ingredients:
  • 18.20 gm olive oil
  • 1.2kg lamb shank
  • 1 brown onion, chopped
  • 1 stick celery, chopped
  • 1 carrot, peeled, chopped
  • 1 garlic clove, crushed
  • 20.00 ml Moroccan seasoning
  • 400g can diced tomatoes
  • 500ml chicken stock
  • 1 cinnamon quill
  • 400g can chickpeas, drained, rinsed
  • 62.50 ml coriander leaves, coarsely chopped
  • Crusty bread, to serve
Instructions:
  • In a large stock pot or saucepan over medium-high heat, heat half of the oil. Season the lamb shanks with salt and pepper, then cook them for 5 minutes until they are browned all over. Transfer the lamb shanks to a plate.
  • In the same pot or pan, heat the remaining oil over medium heat. Add onion, celery, and carrot, and cook until softened, about 5 minutes. Stir in garlic and Moroccan seasoning, cooking until aromatic for about 1 minute. Add back the lamb, tomatoes, stock, 3 cups (750ml) water, and cinnamon. Bring to a boil, then reduce heat to low, cover, and let it cook for 1 hour and 45 minutes until the lamb is tender and falls off the bone.
  • Transfer the lamb shanks to a plate. Once they have cooled down, shred the meat and add it back to the soup along with the chickpeas and coriander. Season with salt and pepper, then heat the soup for 5 minutes. Fish out the cinnamon quill, serve the soup in bowls, and enjoy with some crusty bread.

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