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Moroccan lamb & chickpea soup
Moroccan lamb & chickpea soup
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Quick and hearty lamb soup made with canned lentils and chickpeas, ready in just 30 minutes!
Ingredients:
  • 2 red onions
  • 2 stalks celery
  • 45.50 gm extra virgin olive oil
  • 3 cloves garlic
  • 2cm piece ginger
  • 400g can lentils
  • 1 cinnamon quill
  • 3.75 gm ground cumin
  • 1.25 gm sweet paprika
  • 1/2 tsp ground turmeric
  • 400g can cherry tomatoes or diced tomatoes
  • 450g lamb chump chops (see note)
  • 1/4 bunch coriander
  • 1/4 bunch flat-leaf parsley
  • 50g (1/4 cup) white long-grain rice
  • 21.00 gm lemon juice
  • Lemon cheeks, to serve
Instructions:
  • Peel and finely chop the onions, thinly slice the celery, then heat oil in a large saucepan over high heat. Add onions, celery, and 1 teaspoon of salt, then crush garlic and grate ginger into the pan. Cook, stirring occasionally, for 8 minutes until vegetables are softened.
  • Rinse chickpeas and lentils, then spice up the pan to release aroma. Mix in chickpeas, lentils, tomatoes, and 1L water, and bring to a boil. Simmer on medium heat for 10 minutes.
  • Trim and discard fat and bones from lamb, keeping the fat. Cut lamb into 2cm pieces and set aside. Tear and roughly chop herbs, then set aside. Add rice to soup and cook for an additional 10 minutes until tender.
  • Heat a heavy-based pan over high heat. Add reserved fat and stir for 1 minute until enough fat coats the pan. Season meat with salt and pepper, then cook for 6 minutes, turning until cooked through. Discard excess fat before serving.
  • Incorporate the meat, herbs, and lemon juice into the soup, then ladle into individual bowls and garnish with lemon slices.

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