Assyrian Soup "Tu" with Chickpeas and Lamb
Boiling the meat into stew with spices and other ingredients was the basic culinary technique of the Mesopotamians. Here's a timeless recipe which includes the staple foods of the Ancient Assyrians. Albeit, a simple dish, this soup will fill you up, warm your heart, soul, and cosmos.
Prep: 20 minutes
Cook: 2 hours (plus soaking time for chickpeas)
Yields: 4-6 servings
2 cup dried chickpeas (requires overnight soaking) or 15.5 oz. canned chickpeas
1 Tbsp oil (olive oil)
1 large onion, chopped
4 cloves garlic, minced
1 ½ lbs stew meat (lamb or beef)
1 tsp coriander
½ tsp cumin
½ tsp cayenne pepper
½ tsp brown sugar
1 tsp black pepper
2 tsp salt
3 cups organic beef broth (low sodium)
4 cups hot water
1 Tbsp lemon juice, freshly squeezed
½ bunch cilantro leaves
½ bunch parsley leaves
½ cup radishes, sliced
1 lemon, cut into wedges (squeeze over soup)
Place chickpeas in a large bowl and cover completely with cold water. Allow to soak overnight, about 12 hours. Drain before you transfer to the pot in the step below. (Skip this step if you plan to use canned chickpeas.)
Heat oil in a medium Dutch oven over medium-high heat until shimmering, not smoking.
Add onions and garlic. Cook for 4-5 minutes until softened and the onions are translucent.
Now add the meat and cook over high heat. Turn from time to time and brown on all sides.
Stir in the coriander, cumin, cayenne pepper, brown sugar, black pepper and salt.
Pour the beef broth and hot water into the pot and stir. Bring to a boil.
Add chickpeas, stir and bring to a boil. Reduce heat and simmer 1.5-2 hours, until the meat is tender and ready to fall apart. Stir occasionally.
Pour a bowl and squeeze in some lemon juice. Enjoy with warm pita bread (or samoon), radishes, fresh cilantro, and parsley leaves! Absolutely delicious and mouth-watering.