PitiLamb, Chickpea, and Chestnut Soup

Name: Piti (Lamb, Chickpea, and Chestnut Soup)
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6
Cuisine: Azerbaijan
Ingredients: 800 g Lamb Shoulder (cut into large pieces); 250 g Chickpeas (soaked overnight and drained); 200 g Chestnuts (peeled); 150 g Onion (quartered); 500 g Potato (peeled and halved); 150 mg Saffron Threads; 3 g Turmeric Powder; 10 g Salt; 2 g Black Pepper; 1500 ml Meat Stock

A hearty Azerbaijani soup of slow-cooked lamb, chickpeas, chestnuts, and potatoes in a saffron-scented broth. The long simmer gives it a deep, comforting flavor and a silky, rich finish.

Prep

30m

Cook

2h 30m

Serves

Estimated

Nutrition

Per serving

724kcal

Calories

41g

Protein

36g

Fat

61g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Soup

800g
Lamb Shoulder (cut into large pieces)
250g
Chickpeas (soaked overnight and drained)
200g
Chestnuts (peeled)
150g
Onion (quartered)
500g
Potato (peeled and halved)
150mg
Saffron Threads
3g
Turmeric Powder
10g
Salt
2g
Black Pepper
1.5l
Meat Stock

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Place the lamb shoulder, chickpeas, onion, turmeric powder, salt, black pepper, and meat stock in a heavy pot and bring to a gentle boil.
02
Lower the heat, skim off any foam, cover loosely, and simmer until the lamb shoulder is becoming tender and the chickpeas are nearly soft.
03
Add the chestnuts and potato, then continue simmering until the lamb shoulder is very tender and the potato and chickpeas are fully cooked.
04
Steep the saffron threads in a little hot broth from the pot, then stir the infusion into the soup near the end of cooking.
05
Simmer briefly so the saffron aroma spreads through the broth, then serve the soup hot.

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