Articles & Recipes
Moroccan Lamb and Chickpea Soup
This freezes well.
Ingredients
2 lean trimmed lamb shanks (270 grams)
8 cups of water (2 litres)
1 cup dried chickpeas (220 grams)
½ cup soup mix (gluten free if required)(110 grams)
4 cups of water (1 litre)
2 medium finely chopped carrots (200 grams)
1 large finely chopped onion (150 grams)
½ teaspoon cinnamon
½ teaspoon dry ginger
½ teaspoon turmeric
1 teaspoon cumin
1 large diced zucchini (300 grams)
2 tablespoons finely chopped fresh coriander leaves
Salt and pepper to taste
Method
· Brown lamb shanks in a non-stick frypan and then transfer them to a large saucepan or pressure cooker.
· Simmer lamb shanks in a saucepan for 2 hours or in pressure-cooker for 45 minutes.
· Place chickpeas and soup mix in a large saucepan and bring to the boil, cover and cook for 10 minutes.
· Let stand for 2 hours and then drain.
· Remove shanks from stock and refrigerate stock to set any fat.
· Remove fat from chilled stock and return to the boil.
· Remove all meat from shanks and chop finely.
· Add drained chickpeas, soup mix, carrot, onion, cinnamon, ginger, turmeric, and cumin to fat free stock.
· Return to the boil and cook for 45 minutes in large saucepan or for 15 minutes in pressure-cooker.
· Add zucchini and chopped meat, return to the boil and simmer for 5 minutes.
· Check seasoning for salt and pepper.
· Stir in coriander leaves and serve.
Serves : 10
Quantity per Serve : cup
Nutrients per Serve :
KJ 844, Calories 202, Carbohydrates(grams) 22.6, Fat(grams) 5.3, Protein(grams) 14.4
Note
Canned chickpeas may be used or another combination of pulses or lentils. 1 cup dried is equal to 2 cups cooked. If substituting canned for fresh then add them at the same time as the carrot, onion and spices.
Tips
Gluten Free (check your soup mix ingredients), Lactose Free, Egg free, Vegetarian