Spicy Tomato, Lamb & Chickpea Soup

By Kerrie Mullins

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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

  1. 3 teaspoons olive oil
  2. 200g lean lamb strips
  3. 1 brown onion, chopped
  4. 2 garlic cloves, crushed
  5. 1 small fresh red birdseye chilli, finely chopped
  6. 1 400g can Italian diced tomatoes
  7. 1 400g can chickpeas, drained, rinsed
  8. 500ml Massel vegetable liquid stock
  9. Salt & freshly ground black pepper
  10. 1/4 cup roughly chopped fresh continental parsley

The instruction how to make Spicy Tomato, Lamb & Chickpea Soup

  1. 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.
  2. 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.
  3. 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.
  4. 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

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