For a hearty soup, try this chunky one with lamb and chickpeas. Meaty and delicious, it creates a substantial meal.
Ingredients
| 2 | Lamb knuckles, or hocks (Main) |
| 2 Tbsp | Olive oil |
| 1 | Leek, sliced |
| 1 | Onion, chopped |
| 4 cloves | Garlic |
| 1 | Carrot, chopped |
| 1 tsp | Ground turmeric |
| 1 tsp | Cumin |
| ½ tsp | Cinnamon |
| 3 | Bay leaves |
| 4 sprigs | Thyme |
| 4 | Tomatoes |
| 1 Ltr | Chicken stock, or water |
| 2 cups | Chickpeas, cooked |
| 1 cup | Potato, diced |
| ½ cup | Chopped parsley |
Directions
- Preheat oven to 200C. Place lamb on a baking tray and cook in oven for 30 minutes, to allow fat to drip off. Remove lamb from tray, discarding the fat.
- In a large pot, heat oil. Add leek, onion and garlic. Cook slowly, covered, for 8-10 minutes until leeks are completely soft. Add carrot, turmeric, cumin, cinnamon and bay leaves. Stir for a minute, then add thyme, tomatoes and stock. Add lamb to pot. Cover and simmer for 1 hour. Add chickpeas and potatoes and cook for 30 more minutes. Remove lamb and, using two forks, remove meat from bones and return to soup.
- Add parsley and serve.