Spicy lamb, tomato and chickpea broth

Take soups from starters to the main event with this top recipe. Its hearty, tasty and budget-friendly, too.

Recipe «Spicy lamb, tomato and chickpea broth» presented in category Recipes / Soups, to prepare this dish you will need no more 2:20 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 2 lamb shanks, 1 large onion, finely chopped, 3 garlic cloves, crushed, 1 tbsp ground cumin , 2 tsp Moroccan seasoning, 2 pinches of dried chilli flakes, 4 large ripe tomatoes, chopped , 1.75L water, 400g can chickpeas, rinsed, drained, 50g baby spinach leaves, 1/3 cup chopped fresh coriander, Greek-style natural yoghurt, to serve.

Ingredients:

• 1 tbsp olive oil 
• 2 lamb shanks 
• 1 large onion, finely chopped 
• 3 garlic cloves, crushed 
• 1 tbsp ground cumin 
• 2 tsp Moroccan seasoning 
• 2 pinches of dried chilli flakes 
• 4 large ripe tomatoes, chopped 
• 1.75L water 
• 400g can chickpeas, rinsed, drained 
• 50g baby spinach leaves 
• 1/3 cup chopped fresh coriander 
• Greek-style natural yoghurt, to serve 

Instructions

1. Heat oil in a large-heavy based saucepan or flameproof casserole dish. Add the lamb and cook, turning often, for 8 minutes or until browned. Transfer to a plate.
2. Reduce heat to low. Cook onion, stirring, for 5 minutes or until soft. Add the garlic, cumin, Moroccan seasoning and chilli, and cook, stirring, for 1 minute or until aromatic. Add the lamb, tomato and water, and bring to the boil. Simmer, stirring occasionally, for 1 1/2-2 hours or until lamb is tender and starts to fall off the bone.
3. Remove the lamb from the pan and set aside to cool slightly. Remove and discard the bones. Coarsely chop the lamb. Skim the surface of the soup with a metal spoon to remove scum. Stir in the lamb, chickpeas and spinach. Season with salt and pepper. Cook for 2 minutes or until spinach wilts. Stir in the coriander. Divide among serving bowls. Top with a dollop of yoghurt.