This is a fabulous soup and easy to make. I used ground lamb and fried and drained it, then added to the soup. I also used canned garbonzo beans rather than dried chickpeas. The pistachio-mint pesto really sets this soup apart. I substitued toasted almonds for pistachios as they were less expensive and already shelled.
Turkish Chickpea & Lamb Soup
From EatingWell: March/April 2010
This recipe was inspired by a hearty lamb and chickpea soup from Turkey. Finishing it with a dollop of pistachio-mint pesto adds another layer of flavor.