Moroccan Lamb and Rice Soup

• serves 4

• Preparation time: 15

• Cooking time: 40

Ingredients

1 tblsp olive oil
1 onion, chopped
2 cloves garlic, crushed
300g diced lamb
2 tsps ground coriander
2 tsps ground cumin
1/4 tsp ground cinnamon
1 cup medium brown rice
400g can chickpeas, drained
1 litre (4 cups) chicken stock
4 large tomatoes (700g), chopped
2 zucchini, chopped
Salt and pepper, to taste
2 tblsps chopped fresh parsley
2 tblsps chopped fresh coriander

Method

1. Heat oil in a large saucepan. Add onion and crushed garlic. Cook, stirring occasionally, until onion is soft.

2. Add lamb, coriander, cumin and cinnamon. Cook, stirring, until lamb is browned all over.

3. Add rice, chickpeas, stock and tomatoes. Bring to boil. Simmer, covered, for about 35 minutes, or until rice is just tender.

4. Add zucchini. Cook, covered, for about 5 minutes, or until zucchini are tender. Season with salt and pepper.

5. Just before serving, stir in fresh parsley and coriander.

Notes