Lamb & Chickpea Soup

Ingredients
- Olive oil spray
- 500g diced lamb
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 Tbsp Moroccan seasoning
- 400g can diced tomatoes
- 2 x 400g canned chickpeas, drained, rinsed
- 2 cup salt-reduced chicken stock*
- 1 cup water
- Coriander leaves, to serve
Method
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1. Spray a saucepan with olive oil spray and heat on high. Cook lamb in batches, for 3 minutes, until browned. Remove from the pan.
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2. Reduce 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.
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3. Add tomatoes, chickpeas, stock and 1 cup water. Bring to a boil. Simmer for 45 minutes, covered, until lamb is tender.
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4. Ladle into serving bowls, scatter with coriander leaves and serve.
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*Check that the chicken stock is Gluten Free.
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PER SERVE • Energy 1705Kj • Protein 22g • Total Fat 27g • Saturated Fat 11g • Carbohydrates 16g • Sugars 4g • Sodium 546mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation