Spiced Lamb And Pumpkin Soup - cooking recipe

Ingredients

2 tbsp olive oil
1 1/2 lbs boneless lamb, diced
1 None onion, thinly sliced
1 None red pepper, seeded and finely chopped
1 tbsp ras el hanout (Moroccan spice blend)
1 clove garlic, finely chopped
4 cups chicken stock
1 can (14 oz) diced tomatoes
1 2/3 lbs butternut squash, peeled, seeded and chopped
1 can (15 oz) chickpeas, drained and rinsed
None None Cilantro, flatbread, to serve

Preparation

Heat 1 tbsp of the oil in Dutch oven on high heat. Brown lamb on all sides in batches, 5-6 mins each. Remove from pan.
Heat remaining 1 tbsp oil in same pan on medium heat. Saute onion and pepper, 4-5 mins, until onion softens. Stir in ras el hanout and garlic. Cook, 1-2 mins, until fragrant.
Return lamb to pan with stock and tomatoes. Bring to a boil. Reduce heat to low. Simmer, covered, 1 hour.
Add squash and chickpeas. Simmer, covered, 25-30 mins, until lamb is very tender. Sprinkle with cilantro. Serve with flatbread.