For a hearty soup, try this chunky one with lamb and chickpeas. Meaty and delicious, it creates a substantial meal.
|2||Lamb knuckles, or hocks (Main)|
|2 Tbsp||Olive oil|
|1 tsp||Ground turmeric|
|1 Ltr||Chicken stock, or water|
|2 cups||Chickpeas, cooked|
|1 cup||Potato, diced|
|½ cup||Chopped parsley|
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- 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.