STREAMING NOW: Siba's Table

Lamb (Or Chicken) and Garbanzo Soup

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“This recipe originates from Iran. I found it in Classic International Recipes. I found I really liked the taste, but I think I would leave out the lime juice next time...just my personal preference.”
READY IN:
1hr 55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a dutch oven, brown the lamb or chicken, half at a time in hot butter. Remove the meat, and then add the chopped onion, and cook till tender but not brown. Drain off the fat, and return the meat to the dutch oven.
  2. Stir in undrained tomatoes, beans, lime juice (if using), bay leaf, turmeric, paprika, cinnamon, 4 cups water (I used chicken stock), and add 1/2 tsp salt if using water instead of chicken stock.
  3. Bring the mix to a boil; reduce heat. Cover and simmer for 1 to 1 1/2 hours or till the meat is tender. (Lamb takes longer than chicken). Remove the bay leaf. Ladle into serving bowls and garnish with slice onions and radishes.

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