Lamb or Chicken and Garbanzo Soup
Warm, hearty, and brimming with Middle Eastern-inspired flavors, this Lamb or Chicken and Garbanzo Soup is a soul-soothing dish perfect for any season. Tender bites of lamb shoulder or chicken thighs are simmered with a medley of fragrant spices, including cumin, coriander, cinnamon, and smoked paprika, creating a deeply flavorful broth. Nutritious garbanzo beans, carrots, and celery enhance the hearty texture, while fresh herbs like cilantro and parsley add a burst of freshness. Finished with a squeeze of zesty lemon, this one-pot wonder is as comforting as it is easy to prepare, making it an excellent choice for weeknight dinners or versatile meal prep. Pair with warm crusty bread for the ultimate dining experience.
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Recipe Information
Ingredients
- 1 pound Lamb shoulder or boneless chicken thighs
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Smoked paprika
- 1 can (14 ounces) Tomatoes, diced
- 4 cups Chicken or vegetable broth
- 2 cups Cooked or canned garbanzo beans (chickpeas), drained and rinsed
- 1 large Carrot, diced
- 2 stalks Celery stalk, diced
- 0.25 cup Fresh cilantro, chopped
- 0.25 cup Fresh parsley, chopped
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 1 whole Fresh lemon, sliced into wedges
Instructions
Heat the olive oil in a large pot over medium heat.
If using lamb, trim excess fat and cut into bite-sized pieces. If using chicken thighs, trim and cut into bite-sized pieces. Add the meat to the pot and brown on all sides, about 5-7 minutes. Remove and set aside.
Add the chopped onion to the pot and sauté until translucent, about 3 minutes. Stir in the minced garlic, ground cumin, coriander, cinnamon, and smoked paprika. Cook for another 1-2 minutes, until fragrant.
Return the browned meat to the pot. Add the diced tomatoes (with their juices), chicken or vegetable broth, garbanzo beans, diced carrot, and celery. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 40-45 minutes, or until the meat is tender and the flavors have melded together.
Season the soup with salt and black pepper to taste. Stir in the chopped cilantro and parsley just before serving.
Ladle the soup into bowls and serve hot, garnished with fresh lemon wedges for squeezing over the soup.
Nutrition Facts
Calories |
2666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.9 g | 192% | |
| Saturated Fat | 51.9 g | 260% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 7226 mg | 314% | |
| Total Carbohydrate | 190.1 g | 69% | |
| Dietary Fiber | 58.0 g | 207% | |
| Total Sugars | 53.8 g | ||
| Protein | 149.3 g | 299% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 853 mg | 66% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 6055 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
