Pre-heat the oven to 190°C.
Heat oil in a large heavy-based pot; cook onion until soft, add spices, cook for 2 minutes, stirring all the time.
Add lamb and celery and cook for 3 minutes whilst stirring to coat the lamb with the spices, add the tomatoes, water and chickpeas, bring to a boil, reduce the heat and simmer, covered, for 90 minutes until the lamb is tender. Stir occasionally.
Add the lentils and lemon juice and season with salt and pepper, simmer for another 30 minutes.
Garnish with fresh coriander and spicy chickpeas.
Prepare the chickpeas whilst the soup is cooking and keep in an air tide container until ready to serve.
Drain the chickpeas and dry with a paper towel. Spread out in one layer onto a baking tray, bake for 15 minutes.
Place the chickpeas in a small container with a lid and drizzle with the olive oil. Move around to make sure all the peas are covered with oil.
Add the spices and shake in the container to cover all the peas with the spices, transfer back to the baking tin and bake for 20 minutes.
Recipe reprinted with permission of Pink Polka Dot
. To see more recipes, please click here
. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.