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Moroccan Lamb & Chickpea Soup Recipe

Serves: 4
Prep time: 5-10 minutes
Cook Time: 2 hours


2 tbs Zest Moroccan Spice Paste
750g lamb shoulder cut into chunks
2 tbs olive oil
2-3 garlic knobs crushed
2 small brown onions chopped
1L of beef or vegetable stock
2 tbs tomato paste
2 x 300g tins chickpeas
1 -2 tins tomatoes chopped
3 tbs coriander leaves finely chopped
coriander leaves to garnish


Trim lamb of any excess fat. Dust lamb with Zest Moroccan Spice Paste and set aside. Heat the olive oil in large heavy based saucepan or stockpot add onion & garlic & cook over low heat until soft. Add the Zest Moroccan spiced meat, increase heat to medium and stir until meat changes colour. Add bay leaf and cook until fragrant. Add tomato paste cooking for another 2 mins stirring constantly. Add stock to pan, stir well and bring to the boil. Drain and remove skins from chickpeas and add to pan with tomatoes, chopped parsley & coriander. Stir then bring to the boil. Reduce heat & simmer for 2 hours or until meat is tender. Stir occasionally and season to taste. Garnish with extra coriander and serve with green vegetables and crusty bread.

Created by: Shelley@home with Zest, based on the recipe from “The Food of Morocco” printed by Murdoch Press 2008

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