Middle Eastern · Dinner
Lamb and Chickpea Soup (Gluten-Free)
A brothy Middle Eastern soup built on tender braised lamb shoulder and chickpeas simmered with onion, garlic, cumin and cinnamon until the meat pulls apart easily. Finished with lemon juice and fresh parsley, it is naturally gluten-free, thickened only by the chickpeas rather than flour, and served warm.
$5
15 minsPrep
75 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
408Calories
34.5gProtein
17.8gFat
21.4gCarbs
3.2gSugar
6.2gFiber
1059mgSodium
85mgChol
5.4gSat Fat
680mgPotassium
78mgCalcium
4.8mgIron
1.5mcgVitamin B12
12.3mgVitamin C
gluten-free
high-fiber
low-carb
low-calorie
gluten-free
Instructions
1
Prep
Cut the lamb shoulder into small cubes. Finely chop the onion and garlic separately.
2
Sear
Heat the olive oil in a medium pot over medium-high heat and brown the lamb cubes on all sides for 5 minutes until deeply browned.
3
Sauté
Add the onion and garlic to the pot over medium heat, cook for 4 minutes until the onion turns translucent, then stir in the cumin, cinnamon, and tomato paste.
4
Simmer
Pour in the chicken stock, scrape up browned bits, bring to a boil over high heat, then reduce to low and simmer covered for 60 minutes until the lamb is fork-tender.
5
Add
Stir the cooked chickpeas into the pot and simmer uncovered for 10 minutes until heated through and the broth thickens slightly.
6
Finish
Stir in the lemon juice and season with salt and black pepper to taste.
7
Plate
Ladle the soup into a bowl and scatter the chopped parsley over the top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lamb shoulder
- 1 cup170g cooked chickpeas
- 11 onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground cinnamon
- 2 tbsp2 tbsp tomato paste
- 3 cups720ml chicken stock
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp fresh parsley
- salt and black pepper to taste
