Chickpea, lamb & coriander soup


3 tbsp olive oil

1 lamb shoulder, cut into 6 pieces, leave the bone in

2 onions diced

4 garlic cloves minced

2 tsp ground cumin

2 tsp smoked paprika

1/2 tsp ground clove

2 bay leaves

2 tbsp tomato paste (salt free)

1 litre water or bone broth

2 tins of tomatoes

1 3/4 cup dried chickpeas, soaked and cooked until just tender (or 3 tins, drained and rinsed)

Bunch of coriander, finely chopped


Heat oil in large saucepan over medium heat. Brown the meat all over, then add onion and garlic. Cook for 5 minutes.

Add the spices and bay leaves and cook until fragrant. Add tomato paste, tinned tomatoes, chickpeas, coriander and water/broth. Bring to the boil.

If cooking on the stovetop, reduce the heat and simmer for 1.5- 2 hours or until the lamb is tender. Otherwise transfer to a slow cooker and cook on low heat for 4-6 hours.

Serve with more coriander, coconut yoghurt, some seasonal greens and a good drizzle of extra virgin olive oil

NOTE: This soup is surprisingly light for something that sounds so rich. It’s simple to make, freezes well and is full of flavour.

Serves 2.

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