Moroccan lamb and chickpea soup

Recipe from: 18 May 2012

Ingredients 14
Servings 4
Time 00:10

Ingredients

  • 30
    ml
    olive oil
  • 1
    large onion- chopped
  • 10
    ml
    ground ginger
  • 15
    ml
    ground cumin
  • 5
    ml
    ground cinnamon
  • 10
    ml
    ground coriander
  • 6
    saffron threads
  • 3
    chopped celery sticks
  • 500
    g
    deboned shoulder or leg of lamb- cubed
  • 2
    can
    tomatoes
  • 2
    l
    water
  • 1
    can
    drained chickpeas
  • 100
    g
    brown lentils
  • 125
    ml
    chopped fresh coriander leaves
 

Method

02:00
 
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 lamb with the spices.

Add tomatoes and cook for another 2 minutes.

Stir in the water and chickpeas, bring to a boil, simmer covered for about 1½ hours or until the lamb is tender. Stir occasionally.

Stir in lentils, cook for another 30 minutes covered, until the lentils are soft.

Just before serving, stir fresh coriander into soup.


Reprinted with permission of Pink Polka Dot. To see more recipes, click here.
 

Read more on: boil  |  recipe  |  soup  |  lamb
 

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