• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1 cup dried chickpeas soaked overnight
  • 1 lamb shank
  • 1 chicken
  • 1/2 cup parsley
  • Salt to taste
  • 1/4 tsp freshly-ground black pepper
  • 2 pch saffron heated, pulverized
  • 1/4 tsp tumeric
  • 1/4 tsp ginger
  • 1/3 cup grated onion
  • 3 tbl olive oil
  • 1 tbl tomato paste
  • 2 med potatoes peeled, diced
  • 1/4 cup lemon juice


  • Drain the chickpeas and put them in a Dutch over with the lamb, chicken, parsley, salt, spices, onion, and oil.
  • Cover with 8 cups of water, bring to a boil, then reduce the heat - covering and simmering for an hour.
  • Add the tomato paste and simmer for another hour.
  • Fish out the lamb and chicken and cut into a dice, discarding the bones.
  • Return the meat to the soup, add the potatoes, and simmer another 30 minutes.
  • When ready to serve, stir in the lemon juice, adjust for seasoning, ladle into bowls, and garnish with a handful of chopped parsley or cilantro.

Categories: African  Soup  Stove 

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