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Spicy tomato, lamb & chickpea soup
Spicy tomato, lamb & chickpea soup
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Spicy tomato lamb chickpea soup - a satisfying meal in a bowl.
Ingredients:
  • 13.80 gm olive oil
  • 200g lean lamb strips
  • 1 brown onion, chopped
  • 1 small fresh red birdseye chilli, finely chopped
  • 1 400g can Italian diced tomatoes
  • 1 400g can chickpeas, drained, rinsed
  • 500ml vegetable liquid stock
  • Salt & freshly ground black pepper
  • 62.50 ml roughly chopped fresh continental parsley
Instructions:
  • In a large saucepan over medium-high heat, heat 2 teaspoons of oil until shimmering. Add the lamb strips and cook for 1-2 minutes, tossing occasionally, until nicely browned. Transfer to a plate and loosely cover with foil to retain warmth.
  • Heat the remaining oil in the pan over medium heat, then lower the heat to low. Add the onion, garlic, and chili and cook covered, stirring occasionally, for 3-4 minutes until the onion is soft.
  • Combine the tomatoes, chickpeas, and vegetable stock in the pan and bring to a boil over high heat. Lower the heat to medium-high and cook uncovered, stirring occasionally, for 5 minutes.
  • Add the lamb back to the pan and mix well. Season with salt and pepper to taste. Stir in the parsley and serve promptly.

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