Aromatic Azerbaijani Lamb and Chickpea Soup

Delicious, original, spicy, for the whole family! Azerbaijani-style Bozbash lamb soup with chickpeas is thick and satisfying. It contains a secret ingredient, quince, which gives the dish an extraordinary aroma. Soup will replace both the first and the second on the table! Delight your man by serving him this for lunch or dinner.
cook time: 2h 30 min
Zoe Kendrick
Aromatic Azerbaijani Lamb and Chickpea Soup

Nutrition Facts (per serving)

81
Calories
4g
Fat
7g
Carbs
5g
Protein

Ingredients (6 portions)

Basic:

Onion 2 pc
Garlic 3 clove
Tomatoes 300 g
Salt to taste
Water 1.5 l
Potato 3 pc
Carrot 1 pc
Dry spices to taste
bell pepper 1 pc
Greenery to taste
Melted butter 2 tbsp
Mutton 750 g
Quince 1 pc
Chickpeas 1 cup
Pomegranate juice 100 ml

Recipe instructions

Step 1

Step 1
How to make Bozbash soup from lamb? Prepare everything you need for this. For this soup, use lamb ribs. Tomatoes can be used either fresh or in their own juice. All vegetables must be washed.

Step 2

Step 2
The first step is to boil the chickpeas. Pour water over raw chickpeas and leave to stand for 4-5 hours. You can leave it overnight. Then pour water over the chickpeas, bring to a boil and cook for 60-80 minutes over low heat. The finished chickpeas will become soft.

Step 3

Step 3
Peel the onions and carrots and rinse. Grate the carrots on a coarse grater and chop the onion a little.

Step 4

Step 4
Fry the lamb until light golden brown. Then add a little water and simmer over low heat, covered, for an hour. The meat should become soft. Then add onions and carrots to the meat and stir. Leave everything together for 5 minutes.

Step 5

Step 5
For the convenience of further preparation, you can use a saucepan. Add chopped tomatoes to the meat.

Step 6

Step 6
Cut the core out of the quince and cut it into slices. Peel the bell peppers and cut them into slices.

Step 7

Step 7
Add quince and pepper to the meat. Leave everything to simmer for 20 minutes.

Step 8

Step 8
Peel the potatoes and rinse. Then cut it into large pieces and add to the pan. Cook for another 15 minutes. Add hot water.

Step 9

Step 9
At the end of cooking, add boiled chickpeas, chopped garlic, pomegranate juice, salt and spices. Sprinkle everything with chopped herbs. Bring to a boil and remove from heat. Cover the soup with a lid and let sit for another 10-15 minutes. The amount of water can be slightly adjusted to suit your taste.

Step 10

Step 10
Bozbash soup turns out to be quite thick, satisfying and rich. Bon appetit!

Additional rubrics

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