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Moroccan Spiced Lamb and Chickpea Soup

Quiche 'n' Tell
A warm and sustaining winter soup
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 4


  • 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


  • 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.