Shurpa with chickpeas and lamb in a saucepan

If you are going to cook in the morning, then soak the chickpeas in the evening (chickpeas in any case need to be soaked before cooking for at least 4-5 hours, but better, of course, overnight).

Wash the lamb, put it in a saucepan, pour cold water and boil for 15 minutes after boiling. Then add chickpeas, whole chili peppers to the broth and cook for an hour.

Peel the onion, cut it into thin half rings, send it to the broth, add salt and cook for about an hour (during this time the meat should be well boiled, become soft).

Peel carrots and potatoes, rinse and cut: carrots - in large circles, potatoes - in quarters. Send the vegetables to the soup half an hour before cooking.

Wash the bell pepper, remove the seed part, cut into large squares and put in a shurpa for 20 minutes until ready.

Rinse the tomatoes, cut them smaller (I cut them into cubes - it's more beautiful this way). Peel the garlic, pass it through the press. Five minutes before turning off, add tomatoes with garlic mush to the shurpa, season with cumin, coriander and red pepper.

Wash the greens, chop them finely and add them to the rest of the ingredients.

Let the dish brew under a closed lid for 15 minutes, then spread the shurpa on serving plates.

Bon appetit!