6 Serves
74 Mins
Heat olive oil in a large heavy-bottomed pot over medium heat.
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JamaicanVitamin E
1 mg / 15 mgVitamin K
51 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
136 µg / 400 µgCalcium
35 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
279 mg / 1,250 mgPotassium
564 mg / 4,700 mgSodium
439 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
6 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
67 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Add diced onion and garlic to the pot, sautéing until softened and fragrant.
Stir in the lamb, salt, black pepper, and spices, cooking until the meat is browned on all sides.
Add chickpeas, lentils, and tomato paste, then cover with water and bring to a gentle boil.
Reduce heat and simmer the soup until the meat and legumes are fully tender.
Whisk in a flour-water slurry to thicken the soup and stir in fresh cilantro and parsley before serving hot.
13
g26
g93
g
American
Indian