Moroccan Lamb and Chickpea Soup with Lemon

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. If you have not already done so, drain the soaked chickpeas and place them in a saucepan covered with fresh cold water. Bring to the boil and cook for 45 to 50 minutes until just tender. Drain and set aside. This can be done earlier in the day.
2. Heat the olive oil in a large heavy-based pot over medium-high heat. Season the diced lamb with salt and pepper. Brown the lamb in two batches for 3 to 4 minutes per batch, turning to colour on all sides. Remove and set aside. Do not crowd the pot or the lamb will steam rather than brown.
3. Reduce the heat to medium. Add the diced onion to the same pot and cook for 5 minutes, stirring, until softened and translucent. Add the minced garlic and cook for a further 1 minute until fragrant.
4. Add all the ground spices (cumin, coriander, cinnamon, ginger, paprika) to the pot and stir through the onion and garlic for 1 minute to toast the spices lightly.
5. Return the browned lamb to the pot. Add the tinned tomatoes, crushing them roughly with a wooden spoon. Pour in 1.2 litres of water and stir to combine. Bring to the boil, then reduce to a gentle simmer.
6. Add the pre-cooked chickpeas, diced pumpkin, and sliced carrot to the pot. Stir, then partially cover with a lid and simmer for 30 minutes until the lamb is tender and the vegetables are cooked through. Skim any foam from the surface in the first 10 minutes.
7. Taste the soup and adjust seasoning with salt and pepper. Squeeze in the juice of one lemon and stir through. Ladle into bowls and top with fresh coriander.

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.