Harissa lamb and chickpea soup recipe

Heat the oil in a large pan and stir-fry the lamb over a high heat for two minutes until browned. Remove with a slotted spoon and set aside.

Lower the heat and add the onion along with a large pinch of salt.Fry gently for five minutes until softened slightly, then turn up the heat and cook, stirring often, until lightly golden. Add the garlic and harissa and fry for one minute. Pour in the tomatoes and stock, bring to the boil and simmer for five minutes. Add the chickpeas and cook for a further five minutes.

Return the lamb to the pan and heat through for two minutes, then stir in the spinach leaves until wilted. Check the seasoning. Serve in warm bowls with the feta and chilli oil on top.

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