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.
yield
4 -6
prep time
10 Min
cook time
2 Hr
method
Stove Top
Ingredients For lamb and chickpea soup with kale
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1lamb shank
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4 cchicken stock
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2 cwater
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1/4 cfresh parsley, chopped
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1/4 cfresh thyme, chopped
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2 clovegarlic, minced
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1/2 mdonion, diced
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1parmesan cheese heel (the hard end from a block of the cheese)
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1prosciutto ehd (or meaty bacon end) - you can ask the deli for an end piece
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1 canchickpeas (garbanzo beans)
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1 ccherry tomatoes, cut in half
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1 Tbspolive oil
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salt and pepper, to taste
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2 ckale, chopped
How To Make lamb and chickpea soup with kale
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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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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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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.
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