Lamb (Or Chicken) and Garbanzo Soup

Name: Lamb (Or Chicken) and Garbanzo Soup
Prep time: 10 min
Cook time: 1 h 45 min
Total time: 1 h 55 min
Yield: 6 serving(s)
Ingredients: 907.18 g boneless lamb, cut into 1/2 inch pieces or 907.18 g boneless chicken breasts, and thighs cut iinto 1/2 inch pieces; 29.58 ml butter; 1 medium onion, chopped; 453.59 g can tomatoes, cut up; 425.24 g can garbanzo beans, drained; 29.58 ml lime juice (I'd leave this out, but listed it to be true to the recipe); 1 bay leaf; 2.46 ml ground turmeric; 2.46 ml paprika; 2.46 ml ground cinnamon; 946.36 ml water or 946.36 ml chicken stock; 2.46 ml salt (if using water instead of stock); onion, sliced and separated into rings; radish, slices

Submitted by breezermom

"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."

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Ready In:: 1hr 55mins
Ingredients:: 14
Serves:: 6

ingredients

907.18 g boneless lamb, cut into 1/2 inch pieces or 907.18 g boneless chicken breasts, and thighs cut iinto 1/2 inch pieces
29.58 ml butter
1 medium onion, chopped
453.59 g can tomatoes, cut up
425.24 g can garbanzo beans, drained
29.58 ml lime juice (I'd leave this out, but listed it to be true to the recipe)
1 bay leaf
2.46 ml ground turmeric
2.46 ml paprika
2.46 ml ground cinnamon
946.36 ml water or 946.36 ml chicken stock
2.46 ml salt (if using water instead of stock)
Garnish
onion, sliced and separated into rings
radish, slices

directions

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.
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.
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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Reviews

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.

duonyte
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.

UmmBinat