Azerbaijani Lamb Bozbash Soup with Chickpeas
Tasty, original, and zesty - for the whole family! Azerbaijani lamb bozbash with chickpeas is thick and filling. It has a special ingredient - quince - which gives the dish an amazing aroma. This soup can replace both a first and a main course. Treat your loved ones by serving it for lunch or dinner.
Updated : 06 January, 2026
Easy
More than 1 hour.
Ingredients
750 grams
Lamb
1 cup
Chickpeas
2
Onion
1
Carrot
1
Bell pepper
1
Quince
3
Potato
3
Garlic
2 tablespoon
Clarified butter
1.5 liter
Water
300 grams
Tomato
100 milliliters
Pomegranate juice
to taste
Greens
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make lamb bozbash soup? Prepare everything you need. Use lamb ribs for this soup. Tomatoes can be fresh or canned in their own juice. Wash all vegetables.
Step 2
First, cook the chickpeas. Cover dry chickpeas with water and soak for 4-5 hours (or overnight). Then cover the chickpeas with fresh water, bring to a boil, and simmer for 60-80 minutes over low heat, until the chickpeas are soft.
Step 3
Peel the onion and carrot and rinse. Grate the carrot on a coarse grater and chop the onion.
Step 4
Sear the lamb until lightly golden. Add a little water and simmer, covered, over low heat for 1 hour. The meat should become tender. Then add the onion and carrot to the meat, stir, and cook together for about 5 minutes.
Step 5
For convenience, you can continue cooking in a pot. Add the chopped tomatoes to the meat.
Step 6
Remove the core from the quince and slice it. Remove seeds from the bell pepper and slice it.
Step 7
Add the quince and pepper to the meat. Simmer everything for 20 minutes.
Step 8
Peel the potatoes and rinse. Cut into large pieces and add to the pot. Cook for 15 more minutes. Add hot water as needed.
Step 9
At the end, add the cooked chickpeas, minced garlic, pomegranate juice, salt, and spices. Sprinkle with chopped herbs. Bring to a boil and remove from heat. Cover and let stand for 10-15 minutes. Adjust the amount of water to your taste.
Step 10
Bozbash soup turns out thick, hearty, and rich. Enjoy!
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