Lamb and Chickpeas Soup - Persian: Abgoosht

8 Servings

Ingredients

1 pound (450 grams) lamb leg or shank
1 large onion
3 large potatoes
3 large tomatoes
1 cup chickpeas
1 cup white beans
1/2 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

- Soak ground chickpeas and white beans in 4 cups of cold water for one hour.
- Peel onion and cut it in half. In a large sauce pan, add meat, beans, chickpeas, onion and 3 cups of water. Cook over low heat for two hour.
- Peel potatoes. Cut potatoes and tomatoes in large pieces. Add potatoes, tomatoes, turmeric, salt and pepper. Cover and cook over low heat for another 30 minutes.
- Then, take juice out of the pan and mash the solid ingredients. Ladle mashed meat and beans into serving bowls and serve.
- Serve juice in separate bowl. Mix juice with small pieces of Sangak (Iranian bread) or pita bread.

Noosh e Jan!