Name: TIFFXO: Tiffiny Hall's Moroccan Lamb and Chickpea Soup Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 2
Ingredients: 2 tsp olive oil; 300 g lamb shoulder (boneless) cubed trimmed; 1 pinch salt and pepper *to taste; 1 onion finely diced; 1 garlic clove; 1 tsp ground cumin; 1 tsp ground coriander; 2 cups chicken stock (liquid); 1 can diced tomatoes; 1 carrot diced; 1/2 can chickpeas drained rinsed; 2 tbs Greek yoghurt *to serve; 2 sprigs coriander *to serve

by Tiffiny Hall Last updated on 05/05/2025

Can't wait to eat endless bowls of delicious soups this winter? Don't forget to add this healthy one to your repertoire by TIFFXO Founder, Tiffiny Hall.

- Tiffiny Hall

Ingredients

2 tsp olive oil
300 g lamb shoulder (boneless) cubed trimmed
1 pinch salt and pepper *to taste
1 onion finely diced
1 garlic clove
1 tsp ground cumin
1 tsp ground coriander
2 cups chicken stock (liquid)
1 can diced tomatoes
1 carrot diced
1/2 can chickpeas drained rinsed
2 tbs Greek yoghurt *to serve
2 sprigs coriander *to serve

Method

Step 1

Heat oil in a large non-stick saucepan over medium-high heat. Season lamb with salt and pepper and cook for 5 minutes until well browned. Remove from pan and set aside.
Step 2

In the same pan, add the onion and cook for 5 minutes until translucent. Add the garlic, cumin, coriander and cook for a further 1 minute. Add the chicken stock, tomatoes, carrot and cook for 40-45 minutes until the lamb is tender. Add the chickpeas and cook for 2 minutes to heat through.
Step 3

Divide soup among 2 bowls and serve hot with a dollop of Greek yoghurt and top with fresh coriander.