Lamb and pumpkin soup

A slow cooker will make the lamb shanks super soft in this hearty soup recipe. Preparation Time 15 minutes Cooking Time 390 minutes Ingredients (serves 6) 2 tsp Moroccan spice mix 6 (about 1.5kg) lamb shanks, French trimmed 500g Butternut pumpkin, peeled, deseeded, cut into 1cm pieces 500ml (2 cups) chicken stock 500ml (2 cups) water 250ml (1 cup) passata (tomato pasta sauce) 1 x 400g can chickpeas, rinsed, drained 100g (1/2 cup) basmati rice Fresh coriander leaves, to serve Greek-style natural yoghurt, to serve Method Place spice mix on a plate. Add the lamb shanks and toss to lightly coat. Add the lamb, pumpkin, stock, water and passata to the slow cooker. Cover and cook on low for 6 hours or until the lamb falls off the bone. Use tongs to remove bones and discard. Add the chickpeas and rice. Cook for 30 minutes or until rice is tender. Ladle among serving bowls and top with the coriander. Serve with yoghurt. Notes Cook's tip: To reheat leftover soup, place in a saucepan and stir over medium-low heat until heated through. Add extra stock if necessary – the mixture thickens on standing. Time-saving tip: Cook on the high setting for 31/2 hours. (goodtaste)