Moroccan Spiced Lamb and Chickpea Soup

By • September 21, 2015 0 Comments

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Author Notes: When there's a nip in the air and winter's still coming, I endeavour to keep the meals sufficiently warming without the richness. This soup is built on a moderate amount of lamb to create a rounded broth, and spiced with fragrant infusions of cinnamon, pepper and lemon, all of which are soaked up by the chickpeas. I soaked dried chickpeas 5-6 hours before I cooked them in the pressure cooker; but canned chickpeas work fabulously too. quiche'n'tell

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Serves 4

  • 400 grams ripe red tomatoes
  • 200 grams stewing lamb (on the bone)
  • 150 grams cooked chickpeas
  • 5 shallots halved
  • 1 onion finely chopped
  • 1 tablespoon parsely finely chopped
  • 1 teaspoon cinnamon powder
  • 2 tablespoons olive oil
  • 2 cloves of garlic chopped
  • salt
  1. Dunk the tomatoes in boiling water for 2 minutes, peel and roughly chop them.
  2. Heat olive oil in a deep casserole, put in lamb, chopped onions, garlic, parsley and spices on moderate heat and cook for 5-7 minutes. Throw in the tomatoes, cover and let it sweat for 10 minutes.
  3. Now add the cooked chickpeas, 600 ml water, and salt. Cover and gently simmer for 20-30 minutes till the lamb is soft  and the soup has amalgamated nicely.
  4. Time to add the shallots. Cook them for 15 mins more. Ladle steaming soup into bowls, top each with a slice of lemon and serve.

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