Name: Lamb and chickpea soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 teaspoon vegetable or olive oil; 350 gram diced lamb; 1 red onion, finely chopped; 2 carrots, peeled, chopped; 3 cloves garlic, finely chopped; 3 teaspoon ground cumin; 1 teaspoon mild paprika, plus extra, to sprinkle; 1 cinnamon stick; 1/2 teaspoon ground turmeric; 800 gram can diced tomatoes; 2 large beef stock cubes; 400 gram can chickpeas, rinsed; 60 gram baby spinach leaves, plus extra, to serve; greek-style natural yoghurt, to serve; lebanese bread, to serve

Ingredients

2 teaspoon vegetable or olive oil

350 gram diced lamb

1 red onion, finely chopped

2 carrots, peeled, chopped

3 cloves garlic, finely chopped

3 teaspoon ground cumin

1 teaspoon mild paprika, plus extra, to sprinkle

1 cinnamon stick

1/2 teaspoon ground turmeric

800 gram can diced tomatoes

2 large beef stock cubes

400 gram can chickpeas, rinsed

60 gram baby spinach leaves, plus extra, to serve

greek-style natural yoghurt, to serve

lebanese bread, to serve

Method

1.Heat half the oil in a saucepan over moderately high heat. Add lamb; cook and stir for 3 minutes or until browned. Transfer to a plate.

2.Reduce heat to moderate. Add oil to pan. Add onion; cook and stir for 3 minutes or until soft. Add carrot, garlic, cumin, paprika, cinnamon and turmeric; cook and stir for 30 seconds or until fragrant. Add tomato, crumbled stock cubes and 1.25 litres (5 cups) boiling water. Bring to the boil.

3.Return lamb to pan. Reduce heat to moderately low; simmer, stirring occasionally, for 10 minutes or until reduced slightly.

4.Add chickpeas; simmer for 2 minutes more or until chickpeas are heated. Stir in spinach; simmer for 1 minute or until it wilts. Season.

5.Divide soup among serving bowls. Top with extra spinach and dollops of yoghurt. Sprinkle with extra paprika. Serve with bread.

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Ingredients

Method

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