Lamb & Chickpea Soup

clock 10 minutes + 1 hour bowl Serves 6

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
Buy these ingredients now

Method

  • 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.

  • 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.

  • 3. Add tomatoes, chickpeas, stock and 1 cup water. Bring to a boil. Simmer for 45 minutes, covered, until lamb is tender.

  • 4. Ladle into serving bowls, scatter with coriander leaves and serve.

  • *Check that the chicken stock is Gluten Free.

  • PER SERVE • Energy 1705Kj • Protein 22g • Total Fat 27g • Saturated Fat 11g • Carbohydrates 16g • Sugars 4g • Sodium 546mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

Related Recipes