Winter lamb shank and vegetable soup | Women's Weekly Food

Ingredients

• 1 1/2 cup (300g) dried chickpeas (garbanzo beans)
• 1 tablespoon olive oil
• 1 1/2 kilograms (3 pounds) french-trimmed lamb shanks
• 1 brown onion (150g), chopped finely
• 2 carrots (240g), chopped finely
• 2 stalks celery (300g), trimmed, sliced thinly
• 2 cloves garlic, crushed
• 1 teaspoon ground cumin
• 2 cups (500ml) chicken stock
• 1 litre (4 cups) water
• 8 stalks silver beet (swiss chard) (400g), trimmed, chopped finely
• 1/4 cup (60ml) lemon juice