Moroccan Spiced Lamb and Chickpea Soup
A warm and sustaining winter soup
Ingredients
- 400 g ripe red tomatoes
- 200 g lamb cut into bite-sized chunks
- 150 g cooked chickpeas
- 5 shallots or baby onions peeled and halved
- 1 tsp cinnamon powder
- 1 tsp freshly cracked black pepper
- 1/2 tsp turmeric
- 1 tbsp fresh parsely
- 1 onion finely chopped
- 2 tbsps olive oil
- a few slices of lemon
- Salt
Instructions
- Dunk the tomatoes in boiling water for 2 minutes, peel and roughly chop them.
- Put lamb, chopped onions, olive oil, parsley and spices in a deep casserole on moderate heat and cook for 5-7 minutes. Throw in the tomatoes, cover and let it sweat for 10 minutes.
- 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.
- Time to add the baby onions. Cook them for 15 mins more. Ladle steaming soup into bowls, top each with a slice of lemon and serve.