Moroccan Lamb and Chickpeas Soup
Great tasting soup from the November issue of Shape magazine. Ingredients (4 servings): 1 tbsp. olive oil 1 lb. bone-in shoulder lamb chops, trimmed of excess fat 1 large onion, finely chopped 2 tsp. ground ginger 1/2 tsp. ground turmeric 1 tsp. ground cinnamon 1/4 tsp. paprika 4 cups vegetable broth 1/3 cup lentils 1 rib celery, finely chopped 1 can (15oz) diced tomatoes, drained 1 potato, diced 1 can (15oz) chickpeas, rinsed and drained 2 tbsp. parsley, finely chopped salt and pepper to taste 1/4 cup plain Greek yogurt (optional) Heat olive oil in a large pot over medium-high. Cook lamb chops for 2-3 min. on each side or until browned. Set aside on a plate. Reduce heat to medium, add onion and cook stirring occasionally for 2-3 min. or until soft. Mix in ginger, turmetic, cinnamon and paprika. Cook for 10-15 seconds. Add vegetable broth and bring to simmer. Scrape up any brown bits from the bottom of the pot and mix in. St...