Preparation info
  • Serves


    • Difficulty


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Ripe Recipes

By Angela Redfern

Published 2010

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A delicious Moroccan soup that is a hearty meal in itself. This recipe does make a large quantity but it freezes well.


  • ½ cup (100g) chickpeas, soaked overnight
  • 2 tbsp butter


Cook chickpeas.

In a large saucepan over a medium heat melt the butter and oil. Add the lamb, garlic, carrots, onions, celery, cumin, cinnamon stick, coriander seeds, ginger and turmeric and fry for 10 minutes.

Add the crushed tomatoes, lentils and chicken stock and bring to the boil.

Reduce the heat and simmer for 1½ hours or until th