Lamb and Chickpea Soup
A rich and warming winter soup that will be wonderful in any season. Peas (requiring soaking for 6-8 hours) or lentils can be used as an alternative to chickpeas. Lamb can also be replaced with beef, but the author recommends the first option.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 3 / 5
Ingredients
Recipe scale: 1x
- lamb 800 g
- chickpeas 200 g
- tomatoes 250 g
- potato 800 g
- onion 150 g
- tomato sauce or paste 3 tbsp
- thyme sprig 5-7
- vegetable oil
- salt
- pepper
Instructions
Step 1 of 14
Soak the chickpeas in water for 4–5 hours.
Step 2 of 14
Boil the lamb for 30 minutes.
Step 3 of 14
Add the chickpeas. Cook for 1 hour.
Step 4 of 14
Remove the meat. Cut into small pieces. Return to the broth.
Step 5 of 14
Finely chop the onion.
Step 6 of 14
Finely chop the tomatoes.
Step 7 of 14
Peel the potatoes. Cut into sticks or cubes.
Step 8 of 14
Lightly sauté the onion in vegetable oil.
Step 9 of 14
Add the tomatoes. Sauté.
Step 10 of 14
Add the tomato sauce.
Step 11 of 14
Stir. Stew for 1–2 minutes.
Step 12 of 14
Add the potatoes to the broth. Season with salt and pepper. Cook for 5–7 minutes.
Step 13 of 14
Add the onion with tomatoes. Cook until the potatoes are done. Add salt if necessary.
Step 14 of 14
Add thyme. Cover with a lid. Let it infuse for 30 minutes.