Morrocan Lamb & Chickpea Soup

Ingredients:

Glug olive oil

1 Tbsp Nomu Moroccan Rub

400g cubed leg of lamb (or other lean lamb cut)

2 L boiling water

60 ml Lamb / Beef Fond (concentrated liquid stock)

1 tin chopped tomatoes

1 Tbsp tomato paste

1 tin chickpeas

Juice & zest 1 lemon

1 small bunch coriander – chopped

Salt & Pepper to taste

·      Heat the oil in a pot and brown the lamb well. Remove from the pan.

·      Add the onion and saute until transluscent. Add the Moroccan rub and saute for a further minute.

·      Add the lamb back to the pot, as well as the stock, tomatoes, tomato paste. Simmer gently for 1-2 hours or until meat is tender.

·      Add the chickpeas and simmer for further 10 minutes.

·      Laslty add the lemon juice and zest, salt and pepper.

·      Serve with chopped coriander.