Lamb (Or Chicken) and Garbanzo Soup Recipe

Name: Lamb (Or Chicken) and Garbanzo Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boneless lamb, cut into 1/2 inch pieces or 2 lbs boneless chicken breasts, and thighs cut iinto 1/2 inch pieces; 2 tablespoons butter; 1 medium onion, chopped; 1 (16 ounce) can tomatoes, cut up; 1 (15 ounce) can garbanzo beans, drained; 2 tablespoons lime juice (I'd leave this out, but listed it to be true to the recipe); 1 bay leaf; ½ teaspoon ground turmeric; ½ teaspoon paprika; ½ teaspoon ground cinnamon; 4 cups water or 4 cups chicken stock; ½ teaspoon salt (if using water instead of stock); onion, sliced and separated into rings; radish, slices

Servings: persons

2 lbs boneless lamb, cut into 1/2 inch pieces or 2 lbs boneless chicken breasts, and thighs cut iinto 1/2 inch pieces
2 tablespoons butter
1 medium onion, chopped
1 (16 ounce) can tomatoes, cut up
1 (15 ounce) can garbanzo beans, drained
2 tablespoons lime juice (I'd leave this out, but listed it to be true to the recipe)
1 bay leaf
½ teaspoon ground turmeric
½ teaspoon paprika
½ teaspoon ground cinnamon
4 cups water or 4 cups chicken stock
½ teaspoon salt (if using water instead of stock)
onion, sliced and separated into rings
radish, slices

1
In a dutch oven, brown the lamb or chicken, half at a time in hot butter.
2
Remove the meat, and then add the chopped onion, and cook till tender but not brown.
3
Drain off the fat, and return the meat to the dutch oven.
4
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.
5
Bring the mix to a boil; reduce heat.
6
Cover and simmer for 1 to 1 1/2 hours or till the meat is tender.
7
(Lamb takes longer than chicken).
8
Remove the bay leaf.
9
Ladle into serving bowls and garnish with slice onions and radishes.

872

kcal

Calories

Fat

Carbs

148

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 lbs boneless lamb, cut into 1/2 inch pieces or 2 lbs boneless chicken breasts, and thighs cut iinto 1/2 inch pieces, 2 tablespoons butter, 1 medium onion, chopped, 1 (16 ounce) can tomatoes, cut up, and more.

Yes, Lamb (Or Chicken) and Garbanzo Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb (Or Chicken) and Garbanzo Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions