A hearty, healthy dish, with plenty to go around.


  • 300 g diced lamb leg

  • 2 tbsp olive oil

  • 200 g pumpkin, diced (Japanese or butternut are both good)

  • 2 celery stalks, diced

  • 1 onion, diced

  • 1 red capsicum, diced

  • 2 cloves garlic, finely chopped

  • 1½ tsp ground ginger

  • 1 ½ tsp ground cumin

  • 1 ½ tsp smoked paprika

  • 1 cinnamon quill

  • 1 L vegetable stock

  • 2 400g canned chickpeas, drained and rinsed

  • 400 g canned cherry tomatoes or chopped tomatoes

  • To serve

  • Coarsely chopped flat-leaf parsley and coriander, thick natural yoghurt juice of 1 lemon (or to taste) plus extra lemon wedges to serve.


  • 1.

    Heat a little olive oil in a large saucepan over medium-high heat, add vegetables and sauté for about 3 minutes until starting to soften, stir in spices until fragrant, then add stock and chickpeas and bring to the boil. Reduce heat to medium, season to taste with salt and freshly ground pepper and simmer for about 10 minutes until well-flavoured and vegetables are tender.

  • 2.

    Meanwhile, heat 1½ tbsp of olive oil in a frying pan over medium-high heat, brown lamb well all over, add to soup and simmer to warm through. Stir through a handful of parsley, squeeze in lemon juice to taste and check seasoning, serve hot with thick natural yoghurt and scattered with extra smoked paprika.

  • Tip:

  • 1.

    This recipe also makes a great substantial soup - just add extra stock to adjust the consistency.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 542kj
  • Fat Total 23g
  • Saturated Fat 6g
  • Protein 29g
  • Carbohydrate 56g
  • Sugar 12g
  • Sodium 525mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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