Spicy Tomato, Lamb & Chickpea SoupBy Kerrie Mullins On Jun 09, 2020
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Serve up a satisfying soup with this spicy tomato, lamb chickpea recipe.
All you have to do is throw all your ingredients of Spicy Tomato, Lamb & Chickpea Soup
- 3 teaspoons olive oil
- 200g lean lamb strips
- 1 brown onion, chopped
- 2 garlic cloves, crushed
- 1 small fresh red birdseye chilli, finely chopped
- 1 400g can Italian diced tomatoes
- 1 400g can chickpeas, drained, rinsed
- 500ml Massel vegetable liquid stock
- Salt & freshly ground black pepper
- 1/4 cup roughly chopped fresh continental parsley
The instruction how to make Spicy Tomato, Lamb & Chickpea Soup
- Heat 2 teaspoons of the oil in a large saucepan over medium-high heat. Add the lamb strips and cook, uncovered, tossing, for 1-2 minutes or until browned. Transfer to a plate and cover loosely with foil to keep warm.
- Heat the remaining oil in the pan over medium heat. Reduce the heat to low, add the onion, garlic and chilli, and cook, covered, stirring occasionally, for 3-4 minutes or until the onion is soft.
- Add the tomatoes, chickpeas and vegetable stock to the pan. Cover and bring to the boil over high heat. Reduce heat to medium-high and cook, uncovered, stirring occasionally, for 5 minutes.
- Return the lamb to the pan and stir to combine. Taste and season with salt and pepper. Stir in the parsley and serve immediately.
Nutritions of Spicy Tomato, Lamb & Chickpea Soup
fatContent: 196.219 calories
saturatedFatContent: 7 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 14 grams carbohydrates
fibreContent: 4 grams sugar
cholesterolContent: 16 grams protein
sodiumContent: 39 milligrams cholesterol
Tags : chilli, tomato, boil, main, moroccan, quick, meat, family friendly, autumn, winter, chickpeas, dinner, starter, soup, lamb, entree, appetiser, family, comfort food, low carb, low sodium, low kilojoule, low fat, lower gi, low sugar, massel,