Best ever lamb and chickpea soup
Flavour-packed and deliciously wholesome
Serves
4
Prep Time
15 mins
Cook Time
35 mins
This Lamb and Chickpea Soup offers a delightful blend of delicious lamb, wholesome vegetables, and the heartiness of chickpeas. The warm spices infuse the stew with aromatic flavors, making it a comforting and satisfying meal for any occasion.
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ShareIngredients
400g Quality Mark lamb mince
1 tsp mint leaves
dried1/2 cup rolled oats
1/2 tsp kosher salt
1/2 tsp coarsely ground black pepper
2 Tbsp olive oil
1 onion
chopped2 garlic cloves
crushed1 Tbsp fresh ginger
finely grated2 small carrots
chopped into half rounds100g button mushrooms
sliced1 courgette
sliced into half rounds1 tsp ground coriander
1 tsp ground cumin
420g can chickpeas
drained400g can chopped tomatoes
2 cups vegetable stock
1 cup Croutons
Method
Preheat the oven to 180°C.
In a large bowl, place the lamb mince, mint, oats, salt, and pepper. Mix well to combine.
Roll the mince mixture into small balls and place on an oven tray lined with baking paper. Bake for 15-20 minutes until cooked through.
Warm the oil in a large cast iron pot. Add the onion, garlic, ginger, carrots, mushrooms and courgette, cooking for 10 minutes until softened. Stir through the cumin and coriander.
Add the chickpeas, tomatoes and stock. Bring it to a simmer for 10 minutes.
Taste the soup and season to taste. Add the meatballs and stir through. Simmer for a further couple of minutes.
Pour into individual bowls and sprinkle over croutons evenly.
You can pre-roll the lamb balls ahead of time if you need to cook it in a hurry.
This is a great soup to freeze in containers and take for a work lunch.
Use leftover bread to make the croutons. Just brush the slices with oil, dice into 1cm cubes, and bake in the oven for 10 minutes. The croutons can be stored in an airtight container.
Nutrition Information per Serving (586g)
This nutrition analysis is based on 4 serves and excludes the extra croutons for serving.
