Soak and cook your chickpeas as per the package directions. This may take a while, so make sure to allow time for it.

Heat the Olive Oil in a heavy-based saucepan. Add the lamb, brown well and remove from the pan. Add the onion, sauté for a minute and add the NOMU Moroccan RUB, stirring well to release the flavours. Add the lamb pieces back into the pan and stir to coat with the onion and spices. Add the combined water and NOMU STOCK as well as the chopped tomatoes and bring to a boil. Skim off any foam that may form on the surface. Add the tomato paste and stir through. Set the heat to medium-low and allow to simmer gently for about an hour.

By this time the lamb will become very tender and the liquid will have reduced into a delicious hearty soup. Add the chickpeas and allow to simmer for a further ten minutes. Lastly, add the lemon juice, lemon zest and coriander and stir through. These last two additions make the flavours in the soup come alive.

Season to taste and serve with warm crusty bread or flatbreads.

Tip: If you are time-strapped, you can use tinned chickpeas (drained and rinsed), although the flavour and consistency of the dried ones is far superior! If you don’t mind the bones, lamb knuckles will be delicious in flavour and texture.

If chickpeas are not your favourite, replace them with couscous, which is easy to make, deliciously hearty and satisfying.