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Preheat the oven to 180°C.
In a large bowl, place the lamb mince, mint, oats, salt, and pepper. Mix well to combine.
Roll the mince mixture into small balls and place on an oven tray lined with baking paper. Bake for 15-20 minutes until cooked through.
Warm the oil in a large cast iron pot. Add the onion, garlic, ginger, carrots, mushrooms and courgette, cooking for 10 minutes until softened. Stir through the cumin and coriander.
Add the chickpeas, tomatoes and stock. Bring it to a simmer for 10 minutes.
Taste the soup and season to taste. Add the meatballs and stir through. Simmer for a further couple of minutes.
Pour into individual bowls and sprinkle over croutons evenly.