Moroccan Lamb & Chickpea Soup
Recipe submitted by Alison Scott
2 lamb shanks
salt and pepper
1/2 tsp smoked paprika
3 tbsp olive oil
2 sticks celery, finely chopped
1 carrot, finely chopped
2 red onions, finely chopped
5 cloves garlic, crushed
3 tsp Al'Fez Ras El Hanout
400g tin of chickpeas
400g tin of chopped tomatoes
800ml chicken stock (or use a cube and 800ml water)
A handful of chopped fresh coriander and parsley
4 small noodle nests
1. Season the lamb with salt, pepper and smoked paprika. Brown the lamb in a large pan, turning so it's cooked on all sides. Add all the vegetables, and cook, stirring occasionally, for ten minutes.
2. Add the spices and cook for a minute then the tomatoes, stock, chickpeas and water. Bring to the boil and then turn down to cook very slowly for 2-3 hours.
3. When you're ready to serve, take the meat out, cut the meat off the bone (it will fall off), cut into small pieces and return to the soup. Add the fresh herbs and the noodle nests and simmer for five minutes. Season to taste.