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Lamb & Chickpea Soup

Lamb & Chickpea Soup


(Serves 6)

500 g Boneless, cubed lamb (I use deboned leg of lamb)

45 ml Olive Oil

2 Small onions, chopped

2 garlic cloves, crushed

10 ml grated fresh ginger

10 ml ground cumin

10 ml paprika

1 bay leaf

50 ml tomato paste

1 litre chicken or beef stock

2 tins chickpeas, drained

100 ml chopped fresh coriander

50 ml chopped flat leaf parsley

Salt and pepper to taste




·         Add oil to saucepan and sauté the onions, garlic & ginger

·         Add the meat and stir-fry for a few minutes

·         Add the cumin, paprika, and bay leaf to the pan and cook until fragrant

·         Add the tomato paste and cook another 2 minutes – stirring constantly – and add the stock.

·         Add the drained chickpeas, chopped tomatoes, half of the coriander and the parsley.

·         Simmer for +/- 2 hours until meat is tender, stir occasionally


·         Season to taste and serve with rest of the fresh herbs 


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