Moroccan Lamb and Chickpea Soup


Nothing beats a cold winters day then a bowl of hot soup.  This delicious soup can be made during the weekend and stored in the freezer.  The longer the soup stays the better the flavour comes through.  Be patient when cooking the soup, leave in to simmer on the low for 2 hours.


500g fat trimmed lamb shanks

1 onion chopped

2 chopped celery sticks

2 chopped carrots

4 chopped tomatoes

1½ tbsp. Moroccan spices

4 cups water

2x400g canned chickpeas

250g frozen kale

salt for seasoning



On a high heat, place a non stick saucepan.  Place shanks and cook until brown on both sides.

Reduce heat to medium and add the carrots, onions and celery to the saucepan.  Cook for 5 minutes.  Add the Moroccan spices and cook for 30 seconds..

Add the water, tomato and salt and bring to the boil.  Cover the saucepan and reduce to a low and let it simmer for 2 hours.

After two hours remove the shanks and let it rest.  Increase heat to high and add the chickpeas and kale and cook for 15 minutes.  Using a fork remove the meat from the bones  and add to the saucepan and mix with the chickpeas and kale.  Put the heat off and let it cool.



This dish serves 4







Lamb Tagine with Rice


The two classics flavours of a Moroccan Tagine is lamb and dates.  This dish is served with  rice to soak up the delicious flavours of the tagine.


500g diced lamb

400g canned chickpeas

2 cups chicken stock

1 onion chopped

2 cloves garlic

2 tbsp. olive oil

2 tsp cumin

2 tsp paprika

6-8 dates chapped without seeds



Heat one tablespoon of oil in a pan.  Add the lamb and cok until it’s seared. Set aside.

In the same pan heat the remaining  oil, Add the chopped onion and cook for 5 minutes or until soft.

Add the garlic and spices.  Cook for a few seconds or until fragrance.

Add the lamb, dates and chicken stock to the pan and bring it to boil.  Once it’s boiled simmer for 20-30 minutes or until meat is properly cooked.

Serve with rice.



This dish serves 4-6.

You can substitute the lamb for chicken.

Don’t forget to drain the canned  chickpeas and rinse it in cold water to remove the salt contents.

Try these dishes

Moroccan Cauliflower Rice and Lamb Curry

Moroccan Eggs







Moroccan Cauliflower Rice and Lamb Curry


Not only is cauliflower tasty it’s loaded with antioxidants’ and a high source of fiber.  Try this delicious cauliflower rice cooked in Moroccan species served with a simple lamb curry.


For the Cauliflower Rice

I cauliflower head cut in florets

2 tbsp. Olive oil

1 leek thinly sliced

1 clove garlic crushed

1 tbsp. curry powder

I tsp. Moroccan spice

1 tsp. cinnamon

1 tsp. salt


For the Lamb curry

500 g diced lamb

1 onion

1 garlic

A small piece of ginner

1 tsp. paprika

1 tsp. garam masala

1 tsp. curry powder

1 canned tomatoes

1 tbsp. olive oil

Salt to taste



For the Cauliflower rice

Place the cauliflower florets in a food processor and process until it resembles rice.

Put the olive oil in a pan on medium heat.  Chop the leek and place it in the pan with the crushed garlic  and cook it for  4 minutes.

Add the spices and cook for a few second or until fragrance.

Add the cauliflower and cook for 5 minutes.


For the Lamb Curry

Put the olive oil in a medium heat .  Add the onions in a non stick pan and cook until soft.

Add the garlic. ginger and spices cook until fragrance.

Add the canned tomatoes and cook until it boils.

Add the lamb and salt and let it cook on a medium heat until meat is properly cooked.



This dish serves 4.

You can use your favourite spice instead of Moroccan.

Try these curries with cauliflower

Bombay Chicken and Cauliflower Rice


Lamb Korma





















Moroccan Eggs


Nothing beats a healthy breakfast on a Saturday after a long jog. Chickpeas cooked in tomatoes, coriander and Moroccan spices with poached egg served with almond bread.


2 tbsp. olive oil
1 capsicum
1 onion roughly chopped
1 1/2 tbsp. cumin
1 tsp. coriander
1 tsp. paprika
1 tsp. chilli flakes (optional)
2 crushed garlics
100g canned tomatoes
2 eggs
400g canned chick peas
Coriander leaves to garnish
Salt and pepper

Heat olive oil on a pan. Add onions, cook until it’s soft.
Cook Capsicum for minutes. Add garlic and spices and cook for a minute or until fragrant.
Add tomatoes and cook for a few minutes. Add chickpeas and stir. Simmer for 5 minutes.
Make a well in the middle and add eggs. Cover with a lid for 7-10 minutes or to your liking.
Sprinkle coriander

You can use fresh coriander instead of ground coriander.
You can use 1/2 a chilli or jalapeno instead of chilli flakes.
You can add more tomatoes.
You can add two extra eggs in the mixture.
Enjoy with almond bread or your favourite bread

Try these Moroccan dishes

Moroccan Cauliflower Rice and Lamb Curry

Lamb Tagine with Rice