Lamb and chickpea soup

Babiche Martens

For a hearty soup, try this chunky one with lamb and chickpeas. Meaty and delicious, it creates a substantial meal.

Ingredients

2	Lamb knuckles, or hocks (Main)
2 Tbsp	Olive oil
1	Leek, sliced
1	Onion, chopped
4 cloves	Garlic
1	Carrot, chopped
1 tsp	Ground turmeric
1 tsp	Cumin
½ tsp	Cinnamon
3	Bay leaves
4 sprigs	Thyme
4	Tomatoes
1 Ltr	Chicken stock, or water
2 cups	Chickpeas, cooked
1 cup	Potato, diced
½ cup	Chopped parsley

Directions

1. Preheat oven to 200C. Place lamb on a baking tray and cook in oven for 30 minutes, to allow fat to drip off. Remove lamb from tray, discarding the fat.
2. In a large pot, heat oil. Add leek, onion and garlic. Cook slowly, covered, for 8-10 minutes until leeks are completely soft. Add carrot, turmeric, cumin, cinnamon and bay leaves. Stir for a minute, then add thyme, tomatoes and stock. Add lamb to pot. Cover and simmer for 1 hour. Add chickpeas and potatoes and cook for 30 more minutes. Remove lamb and, using two forks, remove meat from bones and return to soup.
3. Add parsley and serve.

More of Angela's soup recipes

• Broccoli and blue cheese soup
• Quick mussel soup