Moroccan Lamb, Chickpea and Vegetable Soup
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Ingredients
- 400 g lamb neck fillet, sliced
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves
- 1 tsp ground cumin
- 400 g chickpeas, drained and rinsed
- 400 g chopped tomatoes
- 900 ml lamb stock
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 465 kcal
- Protein
- 28.5 g
- Carbohydrate
- 25.7 g
- of which sugars
- 8.6 g
- Fat
- 25.8 g
- of which saturates
- 10 g
- Fibre
- 9.1 g
- Salt
- 2.42 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large saucepan and brown the lamb neck fillet for 4-5 minutes, then stir in the onion, carrots and celery and cook for 7 minutes until softened.
- 2
Add the garlic and ground cumin and cook for 1 minute, then pour in the chopped tomatoes and lamb stock.
- 3
Cover and simmer for 35-40 minutes, until the lamb is tender.
- 4
Stir in the chickpeas and simmer for a further 5 minutes.
- 5
Check the seasoning and serve hot.
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