Middle Eastern · Dinner
Lamb and Chickpea Soup (Dairy-Free)
A warming Middle Eastern soup built on tender braised lamb shoulder, chickpeas, and a spiced tomato broth with cumin and cinnamon. Onion, garlic, and carrot form the base, finished with fresh lemon juice and parsley. Coconut milk adds body while keeping the soup dairy-free. Served with a lemon wedge.
$5
15 minsPrep
75 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
542Calories
38.9gProtein
29.8gFat
29.4gCarbs
8.6gSugar
7.9gFiber
942mgSodium
151mgChol
12.6gSat Fat
1140mgPotassium
110mgCalcium
5.8mgIron
2.4mcgVitamin B12
16mgVitamin C
gluten-free
protein-rich
high-fiber
dairy-free
Instructions
1
Prep
Dice the onion, carrot, and celery. Cut the lamb into small chunks and mince the garlic. Chop the parsley and set aside.
2
Sauté
Warm the olive oil in a small pot over medium heat and sauté the onion, carrot, and celery for 4 minutes until the onion turns translucent.
3
Bloom
Stir the garlic, cumin, cinnamon, and coriander into the pot and cook over medium heat for 1 minute until fragrant.
4
Braise
Add the lamb chunks and canned tomatoes and chicken stock. Bring to a boil over high heat, then reduce to low, cover, and simmer for 60 minutes until the lamb is tender enough to shred with a fork.
5
Finish
Stir in the chickpeas and coconut milk and simmer uncovered over low heat for 8 minutes until the broth slightly thickens. Season with salt, pepper, and lemon juice.
6
Plate
Ladle the soup into a bowl, scatter the parsley on top, and serve with the lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g lamb shoulder, cut into small chunks
- 120g120g cooked chickpeas
- 11 onion
- 4 cloves4 cloves garlic
- 11 carrot
- 11 celery stalk
- 240g240g canned tomatoes
- 360ml360ml chicken stock
- 120ml120ml coconut milk
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground cinnamon
- 1/2 tsp1/2 tsp ground coriander
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp parsley
- 22 lemon wedge, for serving
