Spiced Lamb And Pumpkin Soup

• 2 tablespoons olive oil
• 1 1/2 pounds boneless lamb diced
• 1 onion thinly sliced
• 1 red pepper seeded and finely chopped
• 1 tablespoon ras el hanout Moroccan spice blend
• 1 clove garlic finely chopped
• 4 cups chicken stock
• 14 ounces diced tomatoes
• 1 2/3 pounds butternut squash peeled, seeded and chopped
• 15 ounces chickpeas drained and rinsed
• cilantro
• flatbread

1. 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.
2. 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.
3. Return lamb to pan with stock and tomatoes. Bring to a boil. Reduce heat to low. Simmer, covered, 1 hour.
4. Add squash and chickpeas. Simmer, covered, 25-30 mins, until lamb is very tender. Sprinkle with cilantro. Serve with flatbread.

olive oil, onion, red pepper, garlic, chicken stock, tomatoes, butternut squash, chickpeas, cilantro, flatbread

Taken from www.yummly.com/recipe/Spiced-Lamb-and-Pumpkin-Soup-1404435 (may not work)