Main Page
National cuisine
Azerbaijani mutton Bozbash soup with chickpeas

Azerbaijani Lamb Bozbash Soup with Chickpeas

Delicious, unusual, and full of flavor—a dish the whole family will love! This Azerbaijani-style lamb bozbash with chickpeas is thick and hearty. Its secret ingredient is quince, which gives the soup an extraordinary aroma. It's filling enough to serve as both the soup and the main course! Treat your family to a bowl for lunch or dinner.

Julia M.

Recipe author

Azerbaijani mutton Bozbash soup with chickpeas

Composition / ingredients

Servings:

Lamb

750

Chickpeas

Onion

Carrot

Bell pepper

Quince

Potatoes

Garlic

Ghee

Water

1.5

Tomatoes

300

Pomegranate juice

100

Fresh herbs

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 5 g

Fats 25 % 4 g

Carbohydrates 44 % 7 g

81 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make lamb bozbash? Start by gathering everything you'll need. Lamb ribs work best for this soup. The tomatoes can be fresh or canned in their own juice. Wash all the vegetables.
Step 2:

First, cook the chickpeas. Cover the dried chickpeas with water and let them soak for 4–5 hours, or overnight. Then drain, cover with fresh water, bring to a boil, and simmer for 60–80 minutes over low heat until tender.
Step 3:

Peel and rinse the onion and carrot. Grate the carrot on the large holes of a box grater and chop the onion coarsely.
Step 4:

Brown the lamb until lightly golden. Add a splash of water and simmer, covered, over low heat for about an hour, until the meat is tender. Then add the onion and carrot, stir, and let everything cook together for about 5 minutes.
Step 5:

It's easiest to switch to a soup pot at this point. Add the chopped tomatoes to the meat.
Step 6:

Core the quince and cut it into slices. Seed the bell pepper and cut it into slices too.
Step 7:

Add the quince and pepper to the meat and let everything simmer for 20 minutes.
Step 8:

Peel and rinse the potatoes, cut them into large chunks, and add them to the pot. Pour in hot water and cook for another 15 minutes.
Step 9:

At the end of cooking, add the cooked chickpeas, minced garlic, pomegranate juice, salt, and spices. Scatter chopped fresh herbs over the top. Bring to a boil and remove from the heat. Cover and let it rest for another 10–15 minutes. Adjust the amount of water to your taste.
Step 10:

Bozbash comes out nice and thick, hearty, and rich. Enjoy!

The vegetables in this soup can vary widely depending on the season and the region. Feel free to swap in or add turnips, plums, apples, zucchini, beans, or eggplant.
To keep your eyes from stinging while you cut onions, rinse the onion and your knife in cold water. And your cutting board won't pick up the onion smell if you rub it with a slice of lemon beforehand.