👨‍🍳 作り方

1. 1

   If using dried chickpeas, ensure they have been soaked overnight and are tender. If using canned, drain and rinse them.

   💡 プロのコツ: Soaking dried chickpeas overnight significantly reduces cooking time.
2. 2

   In a large pot or Dutch oven, heat the oil or ghee over medium-high heat. Brown the lamb or beef cubes on all sides.

3. 3

   Add the chopped onions and sauté until softened and lightly golden.

4. 4

   Stir in the minced garlic, ground coriander, cumin, and turmeric. Cook for another minute until fragrant.

5. 5

   Add the chopped tomatoes and cook until they begin to break down.

6. 6

   Pour in the water or broth, add the soaked or canned chickpeas, and bring to a boil. Reduce heat, cover, and simmer for at least 1 hour, or until the meat is tender.

7. 7

   Add the diced carrots and potatoes to the pot. Continue to simmer until the vegetables are tender.

8. 8

   Season the soup with salt and freshly ground black pepper to taste. Adjust spices as needed.

   💡 プロのコツ: Taste and adjust seasoning at the end for the best flavor.
9. 9

   Ladle the soup into bowls and garnish generously with fresh chopped cilantro or parsley.

   💡 プロのコツ: Fresh herbs add a bright, fresh contrast to the rich soup.