Lamb And Chickpea Soup

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Servings: 6

Ingredients

2 tbsp NOMU Extra Virgin Olive Oil
1 tbsp butter
1 large onion, peeled and finely chopped
2 large carrots, peeled and sliced or chopped to your preference
1 tbsp freshly grated ginger
2 garlic cloves, peeled and finely chopped
1 tbsp NOMU Cook’s Collection Ground Cumin
1 tsp NOMU Cook’s Collection Sweet Spanish Smoked Paprika (or more to taste)
1 tspNOMU Cook’s Collection Ground Turmeric
400g tin of chickpeas, drained
1 cup butternut, peeled and diced into cubes (optional)
400g tin of diced tomatoes in juice
2 tbsp NOMU Chicken or Vegetable Stock
1 litre hot water
500g lamb sausage, sliced into bite size pieces
NOMU Salt and Pepper
Large handful of roughly chopped flat-leaf parsley or coriander, to serve
Plain yoghurt, to serve
Homemade flatbreads, to serve

Flatbread Ingredients:

2 cups plain flour
1 tsp sugar
One sachet (10g) instant yeast
1/2 tsp salt
1/2 cup warm water
1/2 cup plain yoghurt
1 tbsp vegetable oil

Directions

SOUP

In a large heavy based pot, heat the oil and butter. Add the onions and sauté until soft and translucent. Add the carrots, ginger, garlic and spices and fry for another minute or 2. Add the chickpeas and diced butternut and stir to coat them in all the delicious flavours.

Add the tomato and stir. Add the stock and hot water, stir again, cover and simmer for 30 minutes.

While this is happening, slice the sausage into bite size pieces and fry until beautifully browned all over and just cooked. Add to the soup. Season with salt and pepper.

When the soup is ready, stir in the chopped parsley or coriander and ladle into bowls. Add a swirl of yoghurt, a drizzle of olive oil and serve with hot flatbreads on the side.

Notes:

The carrots and butternut will add natural sweetness but if the tomatoes are tart you can add a bit of sugar to balance it.

You can vary the flavour profile completely by adding different spices like NOMU Moroccan Rub and any  of your favourite veggies.

If you don’t mind bones, lamb knuckles have delicious flavour and texture. Just increase the cooking time to 1 and a half hours.

The flatbreads are easy to make and well worth the effort!

 

FLATBREAD

Place all the dry ingredients in a bowl of an electric mixer fitted with a dough hook and mix to combine. Add the warm water, yoghurt and oil and mix again on low speed until well combined. Continue kneading for another 5-10 minutes until smooth, soft and elastic. Place in a lightly greased bowl, covered with a tea towel in a warm place for 45-60 minutes or until doubled in size.  Divide the dough into 6-8 balls and roll out on a floured surface until nice and thin – approx 1/2 cm. Heat a heavy based pan or griddle pan, drizzle with olive oil and fry until charred and cooked on one side, then turn over and char the other side. Repeat with the others and keep warm until ready to serve.

 

Tags: soup

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