Lamb Pumpkin Soup

Ingredients

• 600g lamb shoulder, diced into 3cm pieces, trim excess fat but leave some for flavour
• 200g dried chickpeas, soaked overnight in cold water then drained
• 400g pumpkin, peeled and diced into 2cm cubes, butternut or kent both work
• 2 carrots, peeled and sliced into half-rounds
• 1 brown onion, diced
• 4 garlic cloves, minced
• 400g tinned whole tomatoes, ingredients must be tomatoes only — check the label
• 2 tsp ground cumin
• 1½ tsp ground coriander
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• 1 tsp sweet paprika
• 2 tbsp extra virgin olive oil
• 1.2 litres water, used in place of carton stock
• 1 lemon, juice only, added at the end
• a handful fresh coriander, roughly chopped, to serve
• to taste sea salt and black pepper

Method

1. DO THIS STEP AHEAD — it adds 60–90 minutes and is not included in the timed cook below. Drain the soaked chickpeas and place them in a saucepan. Cover generously with fresh cold water, bring to a rolling boil and cook, uncovered, for 60 to 90 minutes until fully tender all the way through when pressed between your fingers — no chalky centre. Drain and set aside. This can be done earlier in the day or the morning before.
2. Heat 2 tbsp extra virgin olive oil in a large heavy-based pot (at least 5-litre capacity) over medium-high heat. Season the 600g diced lamb with salt and pepper. Brown the lamb in two batches, about 3 to 4 minutes per batch, turning to colour on all sides — the pieces should be deep golden, not grey. Remove each batch and set aside. Do not crowd the pot or the lamb will steam rather than brown.
3. Reduce the heat to medium. Add the 1 diced brown onion to the same pot and cook, stirring, for 5 minutes until softened and translucent. Add the 4 minced garlic cloves and cook for a further 1 minute until fragrant.
4. Add 2 tsp ground cumin, 1½ tsp ground coriander, ½ tsp ground cinnamon, ½ tsp ground ginger and 1 tsp sweet paprika to the pot. Stir constantly for 1 minute until the spices smell toasted and coat the onion evenly.
5. Return the browned lamb to the pot. Add the 400g tinned whole tomatoes, crushing them roughly with a wooden spoon. Pour in all 1.2 litres of water and stir to combine. Bring to the boil over high heat, then reduce to a steady gentle simmer.
6. Add the pre-cooked chickpeas, 400g diced pumpkin and 2 sliced carrots to the pot. Stir, partially cover with a lid and simmer over low-medium heat for 45 minutes, until the lamb is completely tender when pierced with a fork and the pumpkin and carrot are soft throughout. Skim any foam from the surface during the first 10 minutes.
7. Remove from the heat. Taste and adjust seasoning with salt and pepper. Squeeze in the juice of 1 lemon and stir through. Ladle into bowls and scatter over a handful of roughly chopped fresh coriander to serve.

Batch cooking tip

• This soup thickens considerably in the fridge as the chickpeas absorb liquid overnight. When reheating individual portions, stir in 50 to 100ml of water to restore the original consistency. The flavour deepens on day two and three, making it well suited to batch cooking. Freeze in individual 500ml portions for up to three months; thaw overnight in the fridge before reheating.