Lamb & Chickpea Soup
This recipe for Lamb & Chickpea Soup is simple but all kinds of delicious! Out of the pot and on the table in an hour, it's perfect for cold winter afternoons and evenings.
Ingredients
- 1 onion, finely chopped
- 1 tablespoons Moroccan seasoning
- 400 grams canned diced tomatoes
- 800 grams canned chickpeas, drained, rinsed
- 2 cups salt-reduced chicken stock
- 500 grams lamb, diced
- 2 cloves garlic, crushed
- 1/4 cup coriander leaves
- 2 teaspoons olive oil spray
- 1 cup water
- 1 onion, finely chopped
- 1 tablespoons Moroccan seasoning
- 400 grams canned diced tomatoes
- 800 grams canned chickpeas, drained, rinsed
- 2 cups salt-reduced chicken stock
- 500 grams lamb, diced
- 2 cloves garlic, crushed
- 1/4 cup coriander leaves
- 2 teaspoons olive oil spray
- 1 cup water
- Step 1 of 4Spray a saucepan with olive oil spray and heat on high. Cook lamb in batches, for 3 minutes, until browned. Remove from the pan.
- Step 2 of 4Reduce heat to medium. Cook onion and garlic for 3 minutes until onion is soft. Return lamb to pan with Moroccan seasoning and cook for 1 minute, until fragrant.
- Step 3 of 4Add tomatoes, chickpeas, stock and 1 cup water. Bring to a boil. Simmer for 45 minutes, covered, until lamb is tender.
- Step 4 of 4Ladle into serving bowls, scatter with coriander leaves and serve.
Method
- Step 1 of 4Spray a saucepan with olive oil spray and heat on high. Cook lamb in batches, for 3 minutes, until browned. Remove from the pan.
- Step 2 of 4Reduce heat to medium. Cook onion and garlic for 3 minutes until onion is soft. Return lamb to pan with Moroccan seasoning and cook for 1 minute, until fragrant.
- Step 3 of 4Add tomatoes, chickpeas, stock and 1 cup water. Bring to a boil. Simmer for 45 minutes, covered, until lamb is tender.
- Step 4 of 4Ladle into serving bowls, scatter with coriander leaves and serve.
Nutrition per serving
1705 Kilojoules
Protein22 grams
Fat27 grams
Carbs16 grams
Sugars4 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 4Spray a saucepan with olive oil spray and heat on high. Cook lamb in batches, for 3 minutes, until browned. Remove from the pan.
- Step 2 of 4Reduce heat to medium. Cook onion and garlic for 3 minutes until onion is soft. Return lamb to pan with Moroccan seasoning and cook for 1 minute, until fragrant.
- Step 3 of 4Add tomatoes, chickpeas, stock and 1 cup water. Bring to a boil. Simmer for 45 minutes, covered, until lamb is tender.
- Step 4 of 4Ladle into serving bowls, scatter with coriander leaves and serve.