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Lamb & chickpea soup
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp olive or rapeseed oil
- 1 onionhalved and sliced
- 2 carrotsdiced (170g)
- 3 large celery stickschopped
- 125g lean lambleg steak, all visible fat trimmed away, cut into pea-sized pieces
- 1 tsp ground turmeric
- 1 tsp cumin
- 1 tsp coriander
- 400g can green lentils
- 210g can chickpeas
- 2 tbsp tomato purée
- 2 tsp vegetable bouillon powder
- ½ small bunch of parsleychopped, plus few whole leaves
Nutrition: Per serving
- kcal430low
- fat15g
- saturates4g
- carbs37g
- sugars13g
- fibre20ghigh
- protein27g
- salt1.7g
Method
step 1
Heat the oil in a deep, non-stick saucepan. Add the onion, carrots and celery, and cook over a high heat, stirring every now and then, until starting to soften. Stir in the lamb and spices, then cook for 5-7 mins to brown the meat.
step 2
Tip in the cans of lentils and chickpeas, along with their liquid, then stir in the tomato purée and bouillon with 1 litre of hot water from the kettle. Bring to the boil, then cover and simmer for 30 mins until the veg is tender. Stir through the chopped parsley, then scatter over a few whole leaves to serve.
