Lamb (Or Chicken) and Garbanzo Soup

Total Time
1hr 55mins
Prep 10 mins
Cook 1 hr 45 mins

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.

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.
Most Helpful

4 5

This was very good, the broth was very flavorful. The chicken was a bit bland - to be expected with chicken breast, not my favorite meat, but I happened to have some. I think lamb would have been better. I did not use the cinnamon. I squeezed a little lime juice into the serving bowls rather than cooking with it.

Just a guess but I think probably the original recipe used loomi instead of lime juice as they are used a lot in Persian cooking. It would impart a different flavour than lime juice it self though it is dried lime.