Soups

Lamb soup with chickpeas


Ingredients for making lamb soup with chickpeas

  1. Chickpea (chickpeas) 150 grams
  2. Lamb (leg) 800 grams
  3. Carrot 100 grams
  4. Celery (stalks) 100 grams
  5. 1.5 teaspoon salt
  6. Zira (cumin) 1/2 teaspoon
  7. Dried mint 2 teaspoons
  8. Purified water 2, 5-3 liters
  • Main Ingredients: Lamb, Carrot, Celery
  • Serving 6 servings
  • World cuisineGerman cuisine

Inventory:

Kitchen scale, Teaspoon, Colander, Deep bowl, Paper kitchen towels, Cutting board - 2 pieces, Kitchen knife - 2 pieces, Deep pan with a lid (capacity 4 liters), Stove, Skimmer, Deep plate - 3 pieces, Ladle

Making lamb soup with chickpeas:

Step 1: prepare chickpeas.


First of all, Turkish peas - chickpeas require preliminary preparation! We throw it into a colander and rinse thoroughly. Then transfer to a deep bowl and fill with a large amount of ordinary running water, approximately so that its level is above the chickpea by 4-5 fingers. Leave the peas in the liquid on 8-10 hours or all night, during which time it will swell and become softer.

Step 2: prepare the lamb legs.


After the right time, after the chickpeas are infused, you can begin to prepare the remaining products, we start with lamb legs. We thoroughly rinse them under running water, dry them with paper kitchen towels, put them on a cutting board and cut off excess fat from them, it contains most of the concentrated smell inherent in this type of meat.
Then we shift the legs into a deep saucepan, pour cold purified water and put on a strong fire. After boiling, reduce the temperature of the plate to an average level and use a slotted spoon to remove the gray foam from the surface of the liquid until it stops appearing. Then cover the pan with a lid so that a small gap remains, and cook the lamb 1-1,5 hour.

Step 3: prepare the rest of the ingredients.


While the meat is being cooked using a clean kitchen knife, peel the carrots, and remove the roots of celery from the roots, if any. We wash the vegetables under water, dry, put them on a cutting board in turn and chop. Cut the carrots into strips.

We cut celery across slices. It is desirable that the thickness of the slices does not exceed 5-7 mm, lay them on deep plates and put on the countertop the rest of the products that we will add to the soup.

Step 4: bring the dish to full readiness.


In 1-1,5 hour throw the swollen chickpeas into a colander again, rinse again, transfer to a pot with meat and cook them together 30-40 minutes.
As soon as the lamb becomes soft, we take it out of the upcoming soup, transfer it to a deep plate and cool.
Then remove the meat from the bones, put it on a clean cutting board and cut into small portioned pieces, the size of which depends on your desire.

After that, we transfer them back to the pan along with mashed zira, as well as chopped vegetables - carrots and celery.
Cook the first hot dish yet 5-7 minutes or until vegetables are soft. Then we add salt, dried mint to it to taste, let it boil for a couple of minutes, turn off the stove and insist on a fragrant dish under the lid 7-10 minutes. Next, with the help of a ladle, pour the soup into plates and serve to the dining table.

Step 5: serve lamb soup with chickpeas.


Lamb soup with chickpeas is served hot as the first course for dinner. This dish can be supplemented with bread slices and with it serve a salad of fresh vegetables, which will soften the rich taste of this dish. Enjoy it!
Enjoy your meal!

Recipe Tips:

- if desired, in the soup along with the above spices you can put black or red pepper for pungency, and for a more intense flavor - sumac, saffron, dried dill, parsley or cilantro;

- Very often a set of vegetables is supplemented with potatoes. It is cut into small cubes up to one centimeter in size and put in soup 10 minutes before the meat is ready;

- Before serving, each serving of soup can be sprinkled with chopped fresh herbs of dill, basil, green onion or cilantro.