Today I’m back in the kitchen creating a spicy lamb and chickpea soup. More one-pot cooking just for you.
I’m always inspired by the fresh ingredients I encounter on my travels and I’ve recently got back from another lovely visit to the Murcia region of Spain. There’s a fabulous market in the fishing village of Cabo de Palos that sells pretty much everything – including a wonderful array of fresh produce. I bought a large bag of garlic bulbs there for €1 (I know, what a bargain!) so because of that I’ve been on a quest to create dishes including this delicious ingredient.
Another Spanish staple I love are the wonderful chickpeas (garbanzo) you can buy bottled in the supermarket. They’re so versatile and this version is easy to cook with – ready to go straight into the pot – no need for remembering to give them that overnight soak. Even more convenient.
So with that in mind I’ve created this delicious soup, which also includes a little bit of Moroccan inspiration in the spicy harissa. It adds a lovely flavour and kick of heat. And everything goes in one pot, making for practically no washing up. Oh and if you’re vegetarian, simply leave out the lamb, it tastes just as good. You should certainly give it a try.
Spicy lamb and chickpea soup
2 onions, peeled and finely chopped
2 cloves of garlic, peeled and finely chopped
2 carrots, peeled and finely chopped
3cm piece of ginger, finely chopped
500g lamb neck fillet, cut into bite-sized pieces
1 tsp ground cumin
1 tsp ground tumeric
1 tsp ground coriander
1/2 tsp ground cinnamon
2 tbsps harissa
2 tbsps tomato puree
500g vegetable stock
400g tin of chopped tomatoes
400g tinned or bottled chickpeas, drained
Heat the olive oil in large saucepan over a low heat and fry the onions, carrots, garlic and ginger for about 10mins until softened.
Add the lamb and cook for another 10 mins.
Stir in the cumin, turmeric, cinnamon coriander and tomato puree, making sure the meat is well coated.
Add the vegetable stock, tinned tomatoes and drained chickpeas. Bring to the boil, then lower the heat and simmer on low for 1 hour.
Remove the lid and cook on low for another 30mins to reduce the soup to a thicker consistency.
This is a substantial enough dish to serve on its own, but it also works well with warmed pitta breads for dipping satisfaction.
Don’t worry if you’re not going to Spain – you can even buy the Spanish bottled chickpeas in supermarkets. There’s so much you can do with them.