Prep time: 15 mins Cooking time: 2 hours 30 mins Serves 6
4 tbsp olive oil 1 onion, finely chopped 1 tsp coriander powder 2 tsp cumin powder 1 finger-size cinnamon stick 500g lamb, cubed 800g canned tomatoes 50g split peas 1 litre beef stock 400g canned chickpeas, rinsed and rubbed lightly between your palms to remove skins handful fresh coriander, finely chopped METHOD 1 Heat olive oil in a medium-sized pan. Add onion and fry for 2 mins. Add coriander powder, cumin and cinnamon and fry for another minute. 2 Add meat and fry until golden brown. Add tomatoes, split peas and stock. Lower heat and simmer slowly for 2 hours, covered. 3 Add chickpeas and cook for 15 mins. Season well with salt and pepper. Stir chopped coriander in just before serving. If soup is too thick, stir more stock in.