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Description
A hearty, thick lamb soup with rice and beans traditionally made in parts of the Middle East, such as Morocco and Israel.
Cooking
Step 1
Soak chickpeas in water for at least 4 hours. Drain the water, add new water and cook until soft for 1 hour. Peel the onion, cut into small cubes, fry in vegetable oil until golden brown, 3-4 minutes.
Step 2
Pour lamb with cold water, bring to a boil, remove foam, salt and cook for 1 hour. Add saffron, onion, chickpeas, rice, lentils and chopped tomatoes along with juice.
Step 3
Before serving, add black pepper and chopped herbs, cover and let it brew for 5-10 minutes.
Ingredients
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