A hearty, healthy dish, with plenty to go around.
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.
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.
This recipe also makes a great substantial soup - just add extra stock to adjust the consistency.
Recipe courtesy of beefandlamb.com.au
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