lamb and chickpea soup with kale
I made up this recipe after looking through my refrigerator/freezer and using ingredients I already had on hand.
prep time
10 Min
cook time
2 Hr
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1 lamb shank
- 4 cups chicken stock
- 2 cups water
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh thyme, chopped
- 2 cloves garlic, minced
- 1/2 medium onion, diced
- 1 parmesan cheese heel (the hard end from a block of the cheese)
- 1 prosciutto ehd (or meaty bacon end) - you can ask the deli for an end piece
- 1 can chickpeas (garbanzo beans)
- 1 cup cherry tomatoes, cut in half
- 1 tablespoon olive oil
- salt and pepper, to taste
- 2 cups kale, chopped
How To Make lamb and chickpea soup with kale
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Step 1Place lamb shank (with bone), chicken stock and water in a large pot. Bundle the parsley, thyme, parmesan cheese heel, and prosciutto end in cheese cloth. Add it and garlic, onion. Bring to a low boil slowly….should take about an hour…you don’t want it to boil too fast/quickly, or broth will become cloudy. Reduce to a simmer and allow to cook for 2 hours at a minimum (alternatively, you can cook this in a crockpot on low heat all day). Remove the cheese cloth bundle.
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Step 2Toss cherry tomatoes with olive oil. Line a baking sheet with parchment paper. Place the tomatoes on the paper, spread them out, and broil until slightly blistered.
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Step 3Remove bone from pot and cut meat into bite-sized pieces (or, just allow it to pull apart with a fork). Stir in chickpeas, tomatoes and kale. Simmer until kale is wilted, but still bright green, about 5 minutes. Salt and pepper to taste.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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