Easy recipe Moroccan Lamb, Chickpea Tomato Soup

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one tbsp olive oil four (one.about two kg) Coles Australian Lamb Shanks one brown onion, chopped one stick celery, chopped one carrot, peeled, chopped one clove garlic, crushed one tbsp Moroccan seasoning (Recipes by ingridients seasoning) four hundred g can diced tomatoes about two cups (five hundredml) chicken stock one quill cinnamon (Recipes by ingridients cinnamon) four hundred g can chickpeas, drained, rinsed one quarter cup coriander (Recipes by ingridients coriander) leaves, coarsely chopped Crusty, bread (Recipes by ingridients bread) to serve Heat half the oil in a large stock pot or saucepan over medium-high heat. Season lamb shanks with salt and pepper. Cook lamb shanks for about five minutes or until browned all over. Remove to a plate. Heat remaining oil in the same pot or pan over medium heat. Add onion, celery and carrot. Cook for about five minutes or until softened. Add garlic and Moroccan seasoning (Recipes by ingridients seasoning) and cook for one minute or until aromatic. Return lamb along with tomatoes, stock, three cups (about seven hundred and fiftyml) water and. cinnamon (Recipes by ingridients cinnamon) Moroccan Lamb, Chickpea Tomato Soup. Bring to the boil. Reduce heat to low, cover and cook for one hour fourty-five minutes or until lamb is tender and falling off the bone. Moroccan Lamb, Chickpea Tomato Soup. Remove lamb shanks to a plate. Once cool enough to handle, shred meat and return to the soup along with chickpeas and. coriander (Recipes by ingridients coriander) Season with salt and pepper. Cook for about five minutes or until soup is heated through. Remove cinnamon (Recipes by ingridients cinnamon) quill. Ladle into bowls and serve with crusty. bread (Recipes by ingridients bread) . Moroccan Lamb, Chickpea Tomato Soup.