Hearty Lamb and Chickpea Soup
This lamb and chickpea soup is warming, gently spiced, and packed with lentils, vegetables, and fresh parsley. It is a satisfying one-pot meal with tender lamb, earthy pulses, and a rich tomato-spiced broth.
Servings2 Portions
Prep Time15 Mins
Cook Time40 Mins
Difficulty
Easy
Ingredients
2
- lean lamb leg steak, trimmed and finely diced125 g
- green lentils, canned400 g
- chickpeas, canned210 g
- onion, halved and sliced1
- carrots, diced2
- celery sticks, chopped3
- olive or rapeseed oil1 tbsp
- ground turmeric1 tsp
- ground cumin1 tsp
- ground coriander1 tsp
- tomato puree2 tbsp
- vegetable bouillon powder2 tsp
- hot water1000 ml
- parsley, chopped, plus whole leaves to serve0.5 bunch
Step-by-Step Instructions
01
Heat the oil in a large deep non-stick saucepan over medium-high heat. Add the onion, carrots, and celery, then cook for 6-8 minutes, stirring occasionally, until the vegetables begin to soften. Add the lamb, turmeric, cumin, and coriander, and cook for 5-7 minutes more, stirring often, until the lamb is browned on the outside.
02
Add the green lentils and chickpeas with their canning liquid, then stir in the tomato puree, vegetable bouillon powder, and 1 liter of hot water. Bring to a boil, reduce the heat, cover, and simmer for about 30 minutes, or until the vegetables are tender and the lamb is cooked through. Stir in the chopped parsley, taste and adjust the seasoning if needed, then serve topped with a few whole parsley leaves.
Chef's Tips
Cut the lamb into very small pieces so it cooks quickly and stays tender. For a thicker soup, simmer uncovered for the last 5-10 minutes; for a looser broth, add a splash more hot water. Leftovers keep well in the fridge for up to 3 days and can be reheated gently on the stovetop.
