Moroccan lamb soup
1
Points®
Total time: 2 hr 20 min • Prep: 20 min • Cook: 2 hr • Serves: 4 • Difficulty: Easy
Ingredients
Dry chickpeas
½ cup(s), (100g)
Olive oil
2 tsp
Carrot(s)
2 medium, halved lengthways, thickly sliced
Brown onion
1 medium, coarsely chopped
Red capsicum
1 medium, coarsely chopped
Garlic
3 clove(s), finely chopped
Lamb leg steak, raw
320 g, (Buy 400g), fat trimmed, cut into 3cm pieces
Ground cumin
2 tsp
Ground paprika
1 tsp
Salt-reduced liquid beef stock
2 cup(s), (500ml)
Canned diced tomatoes
400 g
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (120g)
Fresh coriander
1 tbs, coarsely chopped
Fresh red chilli
1 whole, long, finely chopped
Instructions
1
Place chickpeas in a large bowl. Cover with cold water and set aside overnight to soak. Drain.
2
Heat oil in a large saucepan over medium-high heat. Cook carrot, onion, capsicum and garlic, stirring, for 3–4 minutes or until softened. Add lamb and cook, stirring occasionally, for 3–4 minutes or until browned.
3
Add cumin and paprika and cook, stirring, for 1 minute or until fragrant. Add stock and tomatoes and bring to the boil. Reduce heat and simmer, covered, for 1 hour.
4
Add chickpeas and 2 cups (500ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 45 minutes or until chickpeas are tender. Season with salt and pepper. Serve soup topped with coriander and chilli.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.