Middle Eastern · Dinner
Lamb and Chickpea Soup (High-Protein)
A Middle Eastern lamb soup built on bone-in lamb shoulder and chickpeas simmered with cumin, coriander, and cinnamon alongside tomato, onion, and carrot until the meat shreds easily, finished with lemon juice and parsley for brightness and warmth.
$5
15 minsPrep
90 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
702Calories
54.8gProtein
34.9gFat
41.2gCarbs
8.9gSugar
14.2gFiber
1180mgSodium
178mgChol
12.1gSat Fat
1420mgPotassium
140mgCalcium
7.8mgIron
2.9mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Trim lamb shoulder of excess fat. Dice onion, carrot, and celery; mince garlic; chop parsley. Have all ingredients ready.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Brown lamb chunks on all sides for 6 minutes until deeply crusted.
3
Saute
Add onion, carrot, and celery to the pot over medium heat. Cook 5 minutes, stirring occasionally, until onion softens.
4
Simmer
Stir in garlic, cumin, coriander, and cinnamon; cook 1 minute. Add tomato and stock, bring to boil, then reduce to low. Simmer covered 75 minutes until lamb shreds easily with a fork.
5
Finish
Stir in chickpeas and simmer uncovered 10 minutes. Season with salt and pepper, then stir in lemon juice and parsley. Plate into a deep bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz454g bone-in lamb shoulder
- 2 cup330g cooked chickpeas
- 11 onion
- 4 cloves4 cloves garlic
- 22 small carrot
- 22 celery stalk
- 7 oz200g canned crushed tomato
- 4 cups960ml chicken stock
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp ground coriander
- 1/2 tsp1/2 tsp ground cinnamon
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
