Barley and chickpea soup with harissa and almonds
1 medium, finely chopped
1 large, finely chopped
lean lamb leg steak
280 g, (Buy 350g) cut into 1cm pieces
2 clove(s), crushed
salt reduced chicken stock
3 cup(s), (750ml)
⅓ cup(s), (65g)
chickpeas, canned, rinsed, drained
1 can(s), 400g size can, (1x400g can)
1 medium, diced
fresh lemon rind
- Toss almonds in a large saucepan over medium-high heat until golden. Transfer to a bowl.
- Heat oil in same pan over medium heat. Cook onion and carrot, stirring, for 5 minutes or until softened. Add lamb and cook, stirring, for 2–3 minutes or until browned. Add garlic and harissa and cook, stirring, for 30 seconds or until fragrant.
- Add stock, 2 cups (500ml) water, barley and chickpeas and bring to the boil. Reduce heat and simmer, partially covered, for 1 hour or until lamb and barley are tender.
- Add zucchini and cook, uncovered, for 2–3 minutes or until zucchini is just tender. Serve sprinkled with almonds and rind.