Moroccan Lamb Soup#Soupswappers

This is a complete meal, with hearty chunks lamb, chickpeas and rice, this Moroccan soup is rich, golden-orange color.
Serves 3

2 Tablespoons Oil
1 Medium Onion - finely chopped
1 Teaspoons Turmeric powder
500 Grams Tender Lamb Meat/Mutton - cut into small cubes
5  - 6 Cups Water
1 Chicken Stock Cube
1/2 Cup Boiled Chickpeas 
1/2 Cup Tomato puree
2  Carrots - diced
2  Stalks Celery - chopped
2 Tablespoons of Flat-leaf parsley - did not add
2 Tablespoons Coriander leaves
2 Tablespoons Rice - washed
Salt to taste
1/2 Teaspoon freshly ground pepper or to taste


Heat oil in a large pan / pot over medium-high heat. Add onion and turmeric; stir to coat. Add meat and cook, stirring occasionally, until the onion is tender, 4 to 5 minutes. Add broth (or water), tomatoes , tomato puree, chickpeas, carrots, celery and rice . Bring the soup to a boil. Cover and reduce to a simmer. Cook until the meat is tender, 45 to 50 minutes, taste for salt and pepper, add if necessary. 
Serve sprinkled with parsley or coriander leaves, if desired. 
Enjoy this one pot meal / soup. 
Labels : Moroccan, International Cuisine, Mutton, Soup, Chickpea, Celery, Soup Swappers, Rice, Healthy
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Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. Perfect recipe Sneha, easy peasy and delicious. With the added bonus of little clean up. Thanks for sharing it with us today.

  2. I love that lamb and rice combination!

  3. Your soup sounds delicious! You've captured all the flavors!

  4. Another winning soup recipe! Sounds and looks absolutely delicious!!! Faith, Hope, Love, & Luck - Colleen

  5. Nice. It looks really great. Thanks for sharing it with us. Meat Shop in Brisbane