Lamb and Chickpea Soup
(4)
1 hour 20 minutes
This is a tasty and simple soup made with lamb, chickpeas and spices. It is a hearty and filling meal when served with fresh bread.
Valeriel
7 people made this
Ingredients
Serves: 6
- 500g lamb meat, minced
- 2 garlic cloves, crushed
- 1 onion, diced
- 300g spinach, washed and cut into strips
- 3 tablespoons tomato paste
- 1 tablespoon ground cumin
- 3 teaspoons harissa or other chilli sauce, to taste
- 1 1/2 litres chicken stock
- 1 (400g) tin chickpeas, rinsed and drained
- 1/2 lemon, juiced
- 1 pinch salt and pepper, to taste
- 150g pasta
Directions
Preparation:30min ›
Cook:50min ›
Ready in:1hour20min
- Add the lamb to a saucepan and cook over high heat. When browned remove from the heat and set aside.
- Keep a tablespoon of fat in the saucepan but discard the rest.
- Reduce to medium heat then add the garlic, onion and spinach. Cook until the onion is translucent and the spinach wilted; about 5 minutes.
- Return the lamb to the saucepan with the onion-spinach mixture then add the tomato paste, cumin, harissa, chicken stock, chickpeas, lemon juice, salt and pepper. Simmer over low heat for about 20 minutes.
- Add the pasta and cook for 15 minutes or until pasta is cooked.
