Use your imagination to conjour up the divine aromas of cinnamon and spices for this one! I’m looking forward to it for lunch today.
Moroccan Lamb & Chickpea Soup To make it vegetarian, double the chick peas and lentils or add another legume like broad beans or cannelini beans or add firm tofu chopped into small cubes.
The delicious spices aid all aspects of digestion including reduction of wind! If you feel bloated after eating you may need digestive enzymes. We can test you with our Free Wellness Assessment.
Now the recipe.
- 400g cubed lamb shoulder (iron, protein, zinc)
- 2 litres water or vegie stock (homemade with vegie off cuts adds lots of essential minerals)
- 1 onion finely chopped (helps your immune system)
- 100g lentils (part protein, fibre for healthy hormones, cholesterol & bowel)
- 400g canned or fresh chopped tomatoes (A Blood types omit this)
- 2 TBsp tomato paste,
- 1 tsp ground turmeric (or 2 tsp fresh from Wiffens Fyshwick Market)
- pinch saffron
- 1 tsp ginger (this wakes up your stomach for digesting)
- 1/2 tsp ground pepper,
- 400g canned BPA free chickpeas (or dried, soaked overnight) (fibre, amino acids and yummy!)
- 2 celery stalks with leaves finely chopped (good source of potassium to clear fluid)
- 1-2 TBsp lemon juice (alkalising)
- small bunch coriander roughly torn (Vitamin C and folate)
- 1 lemon cut into wedges.
Place lamb (tofu, beans if needing to be cooked) in the water or stock and bring to boil skimming off any froth. Add onion, lentils, tomatoes, paste, spices and simmer gently partly covered for an hour or until meat is tender or beans cooked. Add tinned chickpeas now if using and celery, simmer for 15 minutes. Mash a few chick peas into soup to thicken. Add lemon juice and coriander. Serve with lemon wedges and steamed broccoli and cauliflower (or other steamed vegies, something green is good).
This can be warmed up in the morning and taken to work in a mini thermos. Enjoy!