Moroccan lamb, tomato and sweet potato soup
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Time to make:
1 hr 45 mins (Hands-on time: 15 mins, Cooking time: 90 mins)
$5.50 per serve
(at time of publication)
Full ingredients list:
2 tablespoons plain flour
400g lean boneless lamb, cut into 2–3cm pieces
1 medium brown onion, finely chopped
3 garlic cloves, finely chopped
1 tablespoon Moroccan seasoning
4 cups reduced-salt chicken stock
2 x 400g cans no-added-salt chopped tomatoes
500g sweet potato, peeled, diced
400g can no-added-salt chickpeas, rinsed, drained
1/3 cup flat-leaf parsley leaves, roughly chopped, plus extra leaves, to garnish
1/3 cup reduced-fat Greek-style yoghurt, to serve
2 teaspoons lemon zest, to garnish
Nutritional information (per serve)
Instructions and steps:
Step 1Place flour into a large freezer bag; add lamb and shake until coated in flour. Spray a large non-stick frying pan with olive oil and set over medium heat. Cook lamb, turning occasionally, until browned on all sides. Transfer to a plate and set aside.
Step 2Spray pan again with olive oil and return to heat. Add onion, garlic and seasoning; cook, scraping base of the pan, for 2–3 minutes, or until onion softens. Return reserved lamb back to the pan with stock and tomatoes. Cover and bring to the boil. Reduce heat to low, partially cover and simmer for 45 minutes, stirring occasionally.
Step 3 Stir in sweet potato and chickpeas. Cook for a further 35–40 minutes, or until lamb is tender. Stir through parsley. Ladle soup into 4 bowls. Serve soup with a dollop of yoghurt, and garnish with lemon zest and extra parsley leaves.
About this recipe
First published: June 2016