6 Serves
89 Mins
Heat the olive oil in a large pot over medium heat.
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GhanaianVitamin E
1 mg / 15 mgVitamin K
22 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
137 µg / 400 µgCalcium
35 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
47 mg / 420 mgPhosphorus
279 mg / 1,250 mgPotassium
574 mg / 4,700 mgSodium
448 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 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
11 gAlcohol
0 g
Add the diced onion and sauté until translucent, then add the lamb and brown it thoroughly.
Stir in the chopped celery, garlic, and spices, cooking until fragrant.
Add the chickpeas, lentils, and tomato paste, then cover with water and bring to a boil.
Reduce heat and simmer until the meat and legumes are tender, seasoning with salt and pepper to taste.
Whisk in a flour-water mixture to thicken the soup and stir in fresh herbs before serving.
16
g51
g12
g
Vietnamese
American