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Photo of Moroccan lamb soup by WW

Moroccan lamb soup

3
Points
Total Time
2 hr 20 min
Prep
20 min
Cook
2 hr
Serves
4
Difficulty
Moderate

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

Lean lamb leg steak

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

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.

Notes

SERVING SUGGESTION: Wholemeal Lebanese bread (cut into wedges) and no-fat Greek-style natural yoghurt. TIPS: You can use ½ cup (88g) canned chickpeas (rinsed, drained) instead of dried chickpeas. Reduce the water to 1 cup (250ml) in Step 4. Store any leftovers (without coriander and chilli) in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat in the microwave or on the stovetop, adding a little extra water if it’s too thick.

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