A comforting dish that’s bound to impress your family and friends- this lamb and chickpea soup is made even more interesting with the addition of pistachio and mint pesto.



Adapted from Sophia Freeman.


  • 3 teaspoons oil, divided
  • 3/4 cup chickpeas, rinsed and drained
  • 1 onion, minced
  • 2 cloves garlic, crushed and minced
  • 2 carrots, cubed
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ground coriander
  • 2 teaspoons ground cumin
  • 2 bay leaves
  • 1 Pound Lamb shank, fat trimmed
  • salt and pepper to taste
  • 14 oz. canned diced tomatoes
  • 4 cups low-sodium chicken stock
  • 1/2 cup burgul, rinsed and drained
  • 2 tablespoons freshly squeezed lemon juice


    • 1-1/2 cup mint leaves
    • 1/4 cup pistachios, shelled
    • 2 cloves garlic, crushed
    • 2 tablespoons olive oil
    • 2 tablespoons freshly squeezed lemon juice
    • 2 tablespoons yogurt
    • Salt to taste


      If you are not using canned chickpeas.

      Add the chickpeas to the bowl, pour in the water, and soak for 8 hours.

      Drain and set aside.

      Pour half of the oil into the pan over medium heat.

      Cook the onions, garlic, and carrots for 3 minutes.

      Season with the coriander, cayenne, and cumin.

      Cook for 30 seconds, stirring frequently.

      Transfer to a plate.

      Season the lamb with salt and pepper.

      Add remaining oil to the pan and cook the lamb for 3 minutes per side.

      Transfer the lamb and veggies to a pressure cooker.

      Pour in tomatoes, broth, chickpeas, and bay leaves. Seal the pot.

      Cook on high pressure for 35 minutes.

      While waiting, soak the bulgur in hot water for 15 minutes. Drain.

      Release pressure from the pot naturally.

      Prepare the pesto by mixing all pesto ingredients in the food processor. Pulse until smooth.

      Skim the fat from the stew. Chop the lamb and put pieces back to the soup.

      Stir in bulgur and dollop a small of the pesto on top before serving.


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