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. Stir in lentils and return the lamb to the pot. Bring to boil, cover and reduce heat to medium-low. Simmer for 10 min.

Stir in celery, tomatoes, potato. Turn chops over, cover and cook for 10 min.

Add chickpeas, cover, and cook for another 10 min. Remove soup from the heat and place lamb chops on a cutting board. When cool enough to handle, remove meat from bones and cut into 1/2-inch pieces.

Transfer 2 cups of the soup to a blender or food processor and puree until smooth. Return mixture to the pot, along with lamb. Warm soup, stir in parsley and season to taste with salt and pepper.

Serve soup with a tbsp. of Greek yogurt if desired.

You may also like Lebanese Style Chickpea Stew