Lamb Bozbası with Chickpeas
A hearty lamb and chickpea stew with potatoes, tomatoes, and fresh herbs. Serves as a filling, complete meal without needing a side dish.
- Time
- 1 h 30 min
- Serving
- 618 kcal
- Ingredients
- ≈ $4.48
- Protein
- 37 g
Ingredients
- 1 Lambpack 600 g ≈ $11.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 160 g
- 2 Canned chickpeaspack 400 g ≈ $1.20 90 g
- 3 Potatoes≈ $2.19 per kg 140 g
- 4 Onions≈ $1.60 per kg 60 g
- 5 Tomatoes≈ $4.67 per kg 100 g
- 6 Cilantropack 50 g ≈ $1.20 8 g
- 7 Fresh mintpack 30 g ≈ $2.20 3 g
- 8 Salt 2 g
- 9 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut lamb1 into chunks, add 550 ml water, and bring to a boil.
Skim off foam and simmer on low heat for 55–60 minutes until the meat is tender.
Chop potatoes3 into large cubes, finely dice onion4, and chop tomatoes5.
Add potatoes3, onion4, tomatoes5, chickpeas, salt, and pepper.
Simmer another 20–25 minutes until the potatoes3 are soft.
Stir in fresh7 dill and mint, heat for 2 minutes, then remove from heat.
Tips
- Why it works
- Simmer the meat over low heat so it doesn't tighten up and turn tough. Skim the foam right away so the broth doesn't turn cloudy.
- Substitutions
- Replace the chickpeas with beans (90 g). The flavor will be richer, but the soup thicker. You can use canned tomatoes (100 g without juice).
- Common mistakes
- If the potatoes are still hard inside, they cooked for less than 20 minutes. Check with a fork or knife.
- Storing and reheating
- Keeps for 3 days in the fridge. Reheat over medium heat with the lid on, adding 30 ml of water.
- Serve with
- Serve with coarse flour bread or lavash. Good for cold days when you need to warm up.
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