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Libyan Lamb, Chickpea, Mint and Cinnamon Soup
(Published: )
Prep Time Cooking Time Servings
6 people
  • 1 pound lamb stewing meat
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 3 tablespoons extra virgin olive oil
  • 1 large onion, diced
  • 4 cups low sodium chicken stock
  • 3 large tomatoes, finely chopped
  • 1/4 cup tomato paste
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cordiander
  • 2 cups (1 can) cooked chickpeas
  • 2 tablespoons dried mint
  • Juice of one lemon

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1. Sprinkle salt and pepper on the uncooked lamb, then brown the lamb in a large pot with one tablespoon olive oil. Set aside.
2. Use the same pot to saute the onions in the remaining olive oil and salt until translucent. This should take about 12 minutes.
3. Add the stock, tomatoes, tomato paste, and lamb to the pot. Bring everything to a boil, then cover and simmer for 30 minutes, or until lamb becomes tender. Add the chickpeas, mint, and lemon juice, and simmer for 5 more minutes. Serve.

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