• 1 leek, chopped
  • 1 onion, chopped
  • 2 gar­lic cloves, crushed
  • 200g/7oz lean lamb fil­let, fine­ly sliced
  • 400g/14oz tinned chopped toma­toes
  • 200g/7oz tinned chick­peas, drained
  • 500ml/2 cups chick­en stock/broth
  • 1 tb­sp medi­um cur­ry pow­der
  • 1 red chilli, fine­ly chopped
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the leeks, onions, gar­lic & lamb in a lit­tle low cal oil for a few min­utes soft­ened. Add all the in­gre­di­ents to the slow cook­er, ex­cept the chopped chilli. Com­bine well, cov­er and leave to cook on high for 1½-2 hours or un­til the in­gre­di­ents are cooked through and ten­der. Check the sea­son­ing and serve with the chopped chilli sprin­kled on top.
  3. Fresh­ly chopped co­rian­der/cilantro makes a great gar­nish for this soup.