This Slow Cooked Lamb, Tomato & Chickpea Soup is rich, hearty and full of deep, comforting flavours. Perfect for a cold winter’s evening, this soup is a wholesome, one-pot meal that pairs beautifully with crusty bread for dipping. Serve it for lunch or dinner. Guaranteed to please the family.
Slow Cooked Lamb, Tomato & Chickpea Soup Recipe:
This soup is a delicious combination of tender lamb that simmers gently for hours with ripe tomatoes and aromatics, creating a fragrant broth that’s both robust and nourishing. Chickpeas add a satisfying, creamy texture, soaking up all the goodness from the slow-cooked base.
Ingredients – Serves 6
- 2 x tbs olive oil
- 700g x diced lamb (shoulder or leg is fine here)
- 1 x stick celery, chopped
- 1 x onion, chopped
- 1 x carrot chopped
- 2 x garlic cloves, chopped
- 2 x tbs tomato paste
- 1 ½ x tsp cumin
- 2 x tsp sweet paprika
- 1 x bay leaf
- 4 x cups beef stock
- 2 x 400g crushed tomatoes
- 2 x 400g chickpeas, drained and rinsed
- ½ x bunch coriander leaves, finely chopped
Method
- Heat the oil in a large casserole pot or heavy-bottomed saucepan over medium-high heat. Add the lamb and then cook in batches for 4-5 minutes, until browned.
- Remove the lamb from the pot and set aside.
- Add onion, carrot, celery and garlic to the pan and cook for 4-5 minutes until softened.
- Return the lamb to the pan with tomato paste, spices and the bay leaf. Cook for 1 minute.
- Add the stock and tinned tomatoes and bring to a simmer, then cover and reduce the heat to low. Cook for 1 hour and then add the chickpeas. Cover the soup and cook for 30 minutes.
- Remove the lid, and cook for another 30 minutes, or until the lamb is tender and the soup is slightly reduced and thickened.
- Take off the heat, stir in the coriander and serve with natural yoghurt and pita bread.
To download the Recipe Card, please click here >> Slow Cooked Lamb, Tomato & Chickpea Soup
