Moroccan lamb and chickpea soup

Heat a casserole on medium heat.

Season lamb shanks with salt and pepper.

Add a little oil to the pan and brown the lamb shanks.

Quarter the onion for the food processor.

Chop the carrots and pumpkin into chunks.

Chop the celery sticks, leaving the leaves on.

Add coriander stalks to the food processor.

Process the vegetables until finely chopped.

Remove the browned lamb shanks and set aside.

Add the processed vegetables to the pan and season with salt and pepper.

Sweat the vegetables for about 5 minutes until softened.

Add the razzle Anouk spice mix to the vegetables and cook for a minute until fragrant.

Add 2 teaspoons of tomato powder and 2 teaspoons of water to create tomato paste and mix well.

Return the lamb shanks to the pan with the chickpeas.

Pour in 1.25 liters of water and bring to a boil.

Reduce heat and simmer for a couple of hours until the lamb is tender and chickpeas are cooked.

Shred the tender lamb off the bone and return it to the soup.

Add couscous to the soup and stir to combine.

Cover the pot to let the couscous steam for a few minutes.

Equipment Needed

Spice Level:

Allergens