This curried lamb and chickpea soup is cooked in the slow-cooker, so you can set and forget, and get on with your day.
The ingredient of Curried lamb and chickpea soup
- 1 tablespoon olive oil
- 4 French-trimmed lamb shanks
- 1 large brown onion, sliced into rings
- 2 garlic cloves, crushed
- 2 teaspoons finely grated fresh ginger
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- Pinch of ground cloves
- 200g (1 cup) dried chickpeas, rinsed, drained
- 2L (8 cups) Massel chicken style liquid stock
- 270ml can coconut cream
- 350g sweet potato, peeled, cut into 1.5cm pieces
- 120g baby spinach
- Pappadums, to serve
- Tzatziki, to serve
- Micro herbs, to serve
The instruction how to make Curried lamb and chickpea soup
- Heat the oil in a large frying pan over medium-high heat. Add the lamb shanks and cook, turning often, for 8 minutes or until golden. Transfer to a 6L slow cooker.
- Add the onion to the frying pan and reduce the heat to medium. Cook, stirring occasionally, for 5 minutes or until soft and lightly golden. Add the garlic, ginger, turmeric, coriander, cinnamon, cayenne pepper and cloves. Cook, stirring, for 1 minute or until aromatic. Transfer onion mixture to slow cooker. Stir in chickpeas, stock and coconut cream. Cover and cook on Low for 6 hours.
- Add the sweet potato to the slow cooker. Cover and cook on Low for a further 1 1/2 hours or until the sweet potato is tender. Use a slotted spoon to transfer the lamb shanks to a large plate. Set aside to cool slightly. Remove the meat from the bones, discarding the fat, sinew and bones.
- Stir the spinach into the soup. Cover and set aside until spinach wilts. Return the meat to the soup. Divide the soup among serving bowls. Season. Serve with pappadums, tzatziki and micro herbs.
Nutritions of Curried lamb and chickpea soupcalories: 496.164 calories
calories: 24 grams fat
calories: 13 grams saturated fat
calories: 34 grams carbohydrates
calories: 34 grams protein