Moroccan Lamb Soup

Discussing first memories recently, my son asked what mine was. Not surprisingly it involved food. I’m one of those people who have extremely early memories. The most early one I remember was very little me, perhaps three years old, sitting in a high chair. I remember the cool timber look Laminex tray table, the cool white vinyl upholstery and chrome frame kicking my legs anxiously awaiting dinner. Sitting in our small timber kitchen mum placed my bunnykins bowl full of lamb and barley soup in front of me with matching spoon. I distinctly remember announcing I didn’t like the ‘rubber’ (fat layer) on the chops I’d been served earlier and leftover soup being offered to me instead. Little morsels of shredded lamb shank meat and pearly white barley floated in clear salty broth dotted with tiny oily droplets across the surface. I loved barley and still do and promptly proceeded to clean that bowl of steaming soup up in only a few scoops.

I still love soup and still love lamb though my palette is a little more sophisticated and I sit in a big girl’s chair now. With the arctic blast that interrupted our gorgeous spring weather at the end of last week a big bowl of warming soup was on my mind. Using left over roast lamb from earlier in the week and loads of veg still left in the fridge I set about cooking one of my favourtites. It’s a good one for the end of the week as it uses up lots of bits leftover from the week with a few cans from pantry is hearty and satisfying and on the table quickly with little effort….And yes no matter the season there’s always a place for soup, even in spring.

Serves 4

Ingredients:

1 Tbs olive oil

1 medium to large carrot peeled and diced

1 stick of celery finely diced

1 onion diced

2 garlic cloves crushed or grated

½ a red capsicum diced

2 tsp rose harissa (regular is fine if that’s all you have)

2 tsp tomato paste

1 tsp chermoula spice mix

100-150 gm of cooked leftover lamb chopped

1 400 gm can chopped tomatoes

1 400 gm can chickpeas drained and washed

5 cups of stock (chicken or beef, whichever you have is fine)

1 cup frozen peas

1 handful of baby spinach leaves, stalks removed and finely chopped

Method:

In a medium to large saucepan over high heat, warm the olive oil. Add the carrot, onion, celery, garlic and capsicum turn heat down to medium low and gently saute vegies for five minutes or until softened but not browned. Increase heat to medium and add lamb and quickly heat stirring for 2 minutes. Add tomato paste and harissa paste and fry off for a few minutes until fragrant. Sprinkle in spice mix and fry off for a minute to release flavour and aroma. Add tomatoes and chickpeas and stir quickly to warm and combine. Pour in stock and stir thoroughly bring to a boil, reduce heat to low and simmer for thirty minutes. Add peas and spinach and simmer for a further 15 minutes. Season to taste serve

Serve with warmed flat bread a sprinkle of mint or parsley and perhaps a dollop of Greek yoghurt.

Notes:

If Lamb is not to your taste or available you can omit and increase veggies for a vegetarian/ vegan option. Alternatively add equivalent cooked chicken.

Any canned pulse can substitute the chickpeas.

Frozen spinach is a great substitute, 1-2 cubes will do the trick.

If using whole canned tomatoes give them a chop up in the can with a sharp knife or kitchen scissors.

Feta sprinkled on top is delicious alternative to yoghurt.