Middle Eastern · Dinner
Lamb and Chickpea Soup
A Levantine soup of lamb shoulder braised until tender in a cumin- and cinnamon-scented broth with chickpeas, tomato, and onion. Finished with lemon juice and parsley, it is ladled hot with flatbread alongside, warming and modestly spiced rather than fiery.
$5
15 minsPrep
75 minsCook
90 minsTotal
EasyLevel
Nutrition per serving
486Calories
37.2gProtein
26.8gFat
24.1gCarbs
6.8gSugar
7.9gFiber
812mgSodium
140mgChol
10.8gSat Fat
890mgPotassium
95mgCalcium
5.4mgIron
2.3mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
mediterranean
all-time-classics
gluten-free
Instructions
1
Prep
Cut the lamb shoulder into small cubes and finely chop the onion, garlic, and tomato.
2
Sear
Heat the olive oil in a heavy-bottomed pot over medium-high heat and brown the lamb for 4 to 5 minutes, turning occasionally, until deeply browned on most sides.
3
Sweat
Lower heat to medium, add the onion and garlic, and cook for 3 to 4 minutes until softened and translucent.
4
Bloom
Stir in the cumin, cinnamon, turmeric, and tomato paste; cook over medium heat for 1 minute until fragrant.
5
Simmer
Add the tomato, chickpeas, and stock; bring to a boil, then reduce to low, cover, and simmer 60 minutes until the lamb is fork-tender.
6
Finish
Stir in the lemon juice and parsley, then season with salt and black pepper to taste.
7
Plate
Ladle the soup into a deep bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g lamb shoulder
- 1 cup170g cooked chickpeas
- 11 onion
- 4 cloves4 cloves garlic
- 1/2 cup90g tomato
- 2 tsp2 tsp ground cumin
- 1/2 tsp1/2 tsp ground cinnamon
- 1/2 tsp1/2 tsp turmeric
- 2 tbsp2 tbsp tomato paste
- 2 cup480ml chicken stock
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp parsley
- 2 tsp2 tsp lemon juice
- salt, to taste
- black pepper, to taste
