Lamb and chickpea soup
Description
The soup is easy and quick to prepare. Recipe for lamb and chickpea soup. The soup turns out rich, very tasty, with a subtle, delicate aroma of mint. All the ingredients go very well together. Serve the soup hot.
Instructions
- 1
Step 1
1. Soak the chickpeas in a large amount of water (for eight to ten hours).
- 2
Step 2
2. Rinse the lamb legs and cover with cold water. Bring to a boil over high heat. Then reduce the heat and skim off the foam. Simmer for about one to one and a half hours, then add the soaked chickpeas and continue cooking for another thirty to forty minutes. Remember to season with salt.
- 3
Step 3
3. Now, when the meat becomes tender and easily separates from the bone, remove the bones and the tough tissue as well. Cut the meat into small pieces and return it to the soup. Add crushed cumin.
- 4
Step 4
4. Rinse the carrots and peel them. Cut into thin strips and add to the soup.
- 5
Step 5
5. Cut the celery crosswise into small pieces and add to the pot with the soup.
- 6
Step 6
6. Cook for another five to seven minutes (the vegetables should become soft). Add the spices at the very end, turn off the heat, and let the soup steep for a while.