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.


☆☆☆☆☆ 0 votes

10 Min
2 Hr
Stove Top


  • 1
    lamb shank
  • 4 c
    chicken stock
  • 2 c
  • 1/4 c
    fresh parsley, chopped
  • 1/4 c
    fresh thyme, chopped
  • 2 clove
    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(s)
    chickpeas (garbanzo beans)
  • 1 c
    cherry tomatoes, cut in half
  • 1 Tbsp
    olive oil
  • ·
    salt and pepper, to taste
  • 2 c
    kale, chopped

How to Make Lamb and Chickpea Soup with Kale


  1. Place 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.
  2. Toss 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.
  3. Remove 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.

Printable Recipe Card

About Lamb and Chickpea Soup with Kale

Course/Dish: Other Soups
Main Ingredient: Lamb
Regional Style: American
Dietary Needs: Gluten-Free

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