Moroccan-style chickpea soup
This easy chickpea soup is packed with veg and flavoured with aromatic cumin spice. Perfect for a hearty vegetarian lunch or dinner, served with flatbreads.
Slow cooker Moroccan lamb stew
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 6
Skip to ingredients
- 2 tbsp olive oilor rapeseed oil
- 1kg diced lamb shoulder
- 2 onionshalved and sliced
- 5 garlic clovescrushed
- thumb-sized piece gingerpeeled and grated or finely chopped
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground cinnamon
- pinch saffron(or turmeric, to add colour)
- ½ large or 1 small preserved lemonskin only, finely chopped
- 1 tbsp tomato purée
- 600ml hot beef stockor lamb stock
- 1 tbsp honey
- 1 lemonzested, plus a squeeze of juice
- 80g pitted Kalamata olives
- handful chopped mintcoriander or parsley (or a combination)
- couscousor rice, to serve
Nutrition: per serving
- kcal488
- fat35g
- saturates14g
- carbs7g
- sugars5g
- fibre3g
- protein34g
- salt1g
Method
step 1
Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.
step 2
Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.
