Moroccan Spiced Lamb And Chickpea Soup

• 400 grams ripe red tomatoes
• 200 grams stewing lamb (on the bone)
• 150 grams cooked chickpeas
• 5 shallots halved
• 1 onion finely chopped
• 1 tablespoon parsely finely chopped
• 1 teaspoon cinnamon powder
• 2 tablespoons olive oil
• 2 cloves of garlic chopped
• salt

1. Dunk the tomatoes in boiling water for 2 minutes, peel and roughly chop them.
2. Heat olive oil in a deep casserole, put in lamb, chopped onions, garlic, parsley and spices on moderate heat and cook for 5-7 minutes. Throw in the tomatoes, cover and let it sweat for 10 minutes.
3. Now add the cooked chickpeas, 600 ml water, and salt. Cover and gently simmer for 20-30 minutes till the lamb is soft and the soup has amalgamated nicely.
4. Time to add the shallots. Cook them for 15 mins more. Ladle steaming soup into bowls, top each with a slice of lemon and serve.

red tomatoes, stewing lamb, chickpeas, shallots halved, onion, cinnamon powder, olive oil, garlic, salt

Taken from food52.com/recipes/38430-moroccan-spiced-lamb-and-chickpea-soup (may not work)