I had every intention of making a wholesome, chickpea and vegetable soup. After sauteing onion, carrots, garlic, cumin, coriander and cayenne, transfer to a plate. Do all your recipes have conversion measurements? Just long enough for the carrot to become tender. While nothing is risk free, some activities are safer than others when it comes to COVID-19. High-Altitude Tip: For every 1,000 feet above 2,000 feet elevation, increase the cooking time by 5%. 2. Can I use channa dal instead of chickpeas? It is possible to make a great meat-free chickpea soup (I promise I will share mine one day!). It’s SO GOOD! Stir through spinach. Add garlic and onion, cook for 1 minute until starting to turn translucent. I used a whole bag of dried chickpeas with lamb neck slices. Easy to cook and super tasty. I only do 1 can chickpeas and add a zucchini instead. But, but, but…. Oh, also, I use canned chickpeas here. Chicken, turkey and veal an also be used. The pistachio-mint pesto really sets this soup apart. Chickpeas. It’s hearty, almost stew-like. Heat oil in a large pot over high heat. It's quite filling! Finishing it with a dollop of pistachio-mint pesto adds another layer of flavor. I only use 1 ½ cans because I think that’s enough chickpeas for 4 to 5 servings, but you should feel free to toss the rest in. Added a can of four bean mix in addition to chickpeas to really boost the fibre factor (lol). Remove from the heat. Turkish Chickpea & Lamb Soup from EatingWell magazine, March/April 2010 This recipe was inspired by a hearty lamb and chickpea soup from Turkey. I made this tonight using the slow cooker as you suggested and it was amazing . Lamb for protein, cooked with my Chicken Shawarma spice mix – wait until you smell this part!!!! Brown the lamb shank (Step 3) in the same pot. I pressure cooked these with the spices and onion, so I didn’t need broth. Let the pressure release naturally. Hi Nina, you can definitely add more spice if you feel it needs it. Info. SO good. Homemade stuffing is ridiculously easy to make, but there are a few things you can do that would ruin a perfectly good stuffing. Because the soup flavouring is from the Shawarma Spice Mix, there’s no need to simmer this for ages. It smells amazing, tastes amazing, and got rave reviews from all. It’s really fragrant, the soup itself is quite intense from both the spices and also the lamb. Meanwhile, place bulgur in a medium bowl. Veggie loaded – there’s a whole bunch of spinach in this, plus carrots plus onion (yes that counts towards your daily veggie intake, I checked!). Add broth, tomatoes, bay leaves and the chickpeas. Nagi is my favourite cook and I often visit her blog for inspiration. This was great. Stir and bring to simmer. Hi Natalie, I would do it as per the recipe then transfer at step 5 to finish off cooking on hight for 2 hours or so. CHICKPEAS - The net drained weight of canned chickpeas is only about 220g/7oz per can. Add garlic and onion, cook for 1 minute until starting to turn … We really enjoyed it. Required fields are marked *. I made several changes, but still kept to the spirit of the recipe. When cool enough to handle, coarsely shred the lamb meat and return it to the soup. Thank you so much for this gem. I felt like I deserved it. Your email address will not be published. But if you do have the foresight to plan and want to take it over the top, add a side of homemade flatbreads (simple, no yeast!) If you substituted lamb with 4 - 5 cups of chopped vegetables like zucchini, mushrooms so the soup volume per serve is still the same, then it would be 215 calories per serving. In Step 4, simmer gently, covered, over low heat, until the lamb shank and chickpeas are very tender, 1 3/4 to 2 1/4 hours. In Step 4, simmer gently, covered, over low heat, until the lamb shank and chickpeas are very tender, 1 3/4 to 2 1/4 hours… Exploding with flavour, this tastes like your favourite Chicken Shawarma – except it’s in soup form with lamb and chickpeas. Add onion and carrots; cook, stirring, until softened, 3 to 5 minutes. Thank you so much for your thoughts! Distinctive flavors, nice assortment of vegies, very satisfying. Just made this today and it is delicious!! Thin with additional chicken broth or water, if necessary, when reheating. Brown the lamb shank (Step 3) in the same pot.