Lamb and Chickpea Soup

A rich lamb and chickpea soup for everyone with winter raging outside their window :) (Careful, this soup has a “kick”!)

Soak the chickpeas for 12 hours (or overnight), then drain. Cover the lamb with cold water and bring to a boil. Skim off the foam and cook until done. Add the chickpeas to the lamb and cook for about 1 hour.

Cut the potatoes into cubes. Cut the carrot, onion, and celery into thin strips, add the garlic, and sauté everything in vegetable oil for about 4 minutes.

Add the vegetables to the soup and cook for about 15 minutes. Add the spices and hot pepper, and season with salt and pepper to taste.

Sprinkle the finished soup with herbs, let it stand, covered, for 15 minutes, then serve.