Spicy lamb soup

Serves: 4

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Total Time: 75

Prep Time: 15

Cook Time: 60

• 1 tablespoon(s) olive oil
• 350 gram(s) lamb mince
• 1 medium onion, finely chopped
• 227 gram(s) tin chopped tomatoes
• 3 teaspoon(s) harissa paste
• 1.4 liter(s) (2½ pints) hot lamb stock
• 100 gram(s) (3½oz) couscous
• 410 gram(s) tin chickpeas, drained and rinsed
• 1 tablespoon(s) each chopped flat-leafed parsley and mint to garnish
• Lemon wedges for squeezing

Method

1. Heat half the oil in a large pan and brown the mince in batches.
2. Set aside. Add the remaining oil and gently fry the onion for 10min until softened. Add tomatoes and harissa and simmer, covered, for 30min.
3. Add the stock and couscous. Simmer for 10min. Stir in the chickpeas and heat through for 2-3min. Add the herbs and check the seasoning. Serve immediately with warmed flatbread and lemon wedges to squeeze into the soup.

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