Turkish Chickpea & Lamb Soup

March/April 2010

Your rating: None Average: 4 (29 votes)

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.

Turkish Chickpea & Lamb Soup

2 Reviews for Turkish Chickpea & Lamb Soup

all time favorite with exquisite flavors

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.

delicious and unique, good for entertaining

I used a leg of lamb bone for stock instead of chicken and it was amazing. A slights smoky taste since we used a smoker on that lamb dish over Xmas. Also I didn't use shank, I used lamb roast and the meat was so tender. The pesto was so delicious that I ended up eating it with celery sticks!


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