Tiffiny Hall's Moroccan Lamb & Chickpea Soup Recipe

Hearty, healthy, and packed with protein – Tiffiny Hall’s Morrocan lamb and chickpea soup will be a serious winner this winter. 

Ingredients

200g boneless lamb shoulder (trimmed and cubed)

Salt and pepper (to taste)

1 onion (finely diced)

1 medium carrot (diced)

1 clove garlic (crushed)

1 tsp ground cumin

1 tsp ground coriander

2 cups chicken stock

400g tin crushed tomatoes

400g tin chickpeas (drained & rinsed)

2 tbs Greek yoghurt

2 sprigs fresh coriander (roughly chopped)

Method

Heat a large non–stick sauce pan over medium–high heat. Season lamb with salt and pepper and cook for 5 minutes until well browned. Remove from pan and set aside.

In the same pan, add onion and cook for 5 minutes until translucent. Add carrot, garlic, cumin and coriander and cook for a few minutes. Add stock and tomatoes, cover and reduce heat to a simmer for 40-45 minutes until lamb is tender. (If soup hasn’t thickened, remove lid and simmer for a few minutes to reduce).

Stir through chickpeas and cook for a few minutes to heat through. Adjust seasoning. 

Divide soup between two bowls and top with yoghurt and fresh coriander to serve.

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