Lamb & chickpea soup

• rapeseed oil↗1 tbsp olive or tbsp
• onion↗1

  halved and sliced

• carrots↗2

  diced (170g)

• celery sticks↗3 large

  chopped

• lamb↗125g lean g

  leg steak, all visible fat trimmed away, cut into pea-sized pieces

• ground turmeric↗1 tsp tsp
• cumin↗1 tsp tsp
• coriander1 tsp tsp
• green lentils↗400g can g
• chickpeas↗210g can g
• tomato purée↗2 tbsp tbsp
• vegetable bouillon powder↗2 tsp tsp
• parsley↗½ small bunch of

  chopped, plus few whole leaves

Step-by-step instructions

1. 1

   Heat the oil in a deep, non-stick saucepan. Add the onion, carrots and celery, and cook over a high heat, stirring every now and then, until starting to soften. Stir in the lamb and spices, then cook for 5-7 mins to brown the meat.

2. 2

   Tip in the cans of lentils and chickpeas, along with their liquid, then stir in the tomato purée and bouillon with 1 litre of hot water from the kettle. Bring to the boil, then cover and simmer for 30 mins until the veg is tender. Stir through the chopped parsley, then scatter over a few whole leaves to serve.