Lamb & chickpea soup

Lamb & chickpea soup

Ingredients (6 servings)

2 red onions

2 stalks celery

2½ tablespoons olive oil

3 cloves garlic

2cm piece ginger

400g can chickpeas

400g can lentils

1 cinnamon quill

1½ teaspoons ground cumin

½ teaspoon paprika

½ teaspoon ground turmeric

400g can cherry or diced tomatoes

450g lamb chump chops

¼ bunch coriander

¼ bunch flat-leaf parsley

50g (¼cup) Brown Rice

1 tablespoon lemon juice

Lemon cheeks, to serve


Peel and finely chop onions, then thinly slice celery. Heat oil in a large saucepan over high heat. Add onions, celery and 1 teaspoon salt. Crush garlic and grate ginger into pan. Cook, stirring occasionally, for 8 minutes or until vegetables are softened.

Drain and rinse chickpeas and lentils. Add spices to pan and stir for 1 minute or until fragrant. Stir in chickpeas, lentils, tomatoes and 1L water, then bring to the boil. Reduce heat to medium and cook for 10 minutes.

Meanwhile, trim fat and bones from lamb, discarding bones and reserving fat. Cut meat into 2cm pieces and set aside. Tear leaves from herbs, roughly chop, then set aside. Add rice to soup and cook for a further 10 minutes or until just tender.

Meanwhile, heat a heavy-based pan over high heat. Add reserved fat and stir for 1 minute or until enough fat is released to coat pan. Add meat and season with salt and pepper. Cook, turning, for 6 minutes or until cooked through. Discard fat.

Stir meat, herbs and lemon juice into soup, then divide among bowls. Serve with lemon cheeks.

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