, Step by step

Moroccan meatball and chickpea soup

This North African-inspired spiced hearty soup is versatile and perfect for autumn

Mark Stower, Director of Food and Service

Nutrition Fact: Source of protein

Preparation Time: 30 mins

Cooking Time: 45 mins

Serves: 6

Ingredients

Step 1

Place the minced lamb into a large mixing bowl. Add 1 teaspoon of Ras el Hanout. Crush 1 garlic clove and add to the bowl. Finely chop the coriander and add to the bowl. Mix together.
Step 2

Split the mixture into 18 walnut-sized meatballs (approximately 2cm diameter). Leave these in the fridge for later.
Step 3

Heat some oil in a heavy-bottom pan. Crush the remaining garlic clove and add to the pan. Finely chop the onion and chilli and add to the pan.
Step 4

Add the grated ginger, paprika and 1 teaspoon of Ras el Hanout.
Step 5

Add the vegetable stock and the chopped tomatoes and cook for 20 minutes on a low heat.
Step 6

Chop the sweet potato into small cubes and slice the courgette. Add these, along with the chickpeas, to the pan and cook for a further 15 minutes.
Step 7

In a frying pan, add a little oil and sauté the meatballs on a medium heat for 10 minutes or until brown and cooked thoroughly.
Step 8

Divide the meatballs between 6 bowls and pour the soup on top. Sprinkle with shredded mint leaves and chopped coriander.

This warming, North African-inspired dish is a perfect balance of nutrients.
Tender lamb and filling chickpeas provide protein.
The 12 different plant-based ingredients contribute to your 5-a-day and contain fibre, vitamins and minerals.
If you’re trying to eat a rainbow of different vegetables, this recipe is for you! Remember, the more colours you eat, the more vitamins and minerals you will consume.

Claire Baseley

Consultant Nutritionist