Lamb soup with chickpeas

1. In a lot of water soak chickpeas (hours per eight to ten). 2. We wash lamb Ingredients:

• Celery Stalk - 100 Grams
• Salt - 1.5 teaspoons
• Chickpeas (peas turkish) - 150 grams
• Zira - 0.5 teaspoons
• Leg of Leg - 800 Grams
• Dried mint - 2 teaspoons
• Carrots - 100 Grams

Instructions

1. In a lot of water soak chickpeas (hours per eight to ten). 2. We wash lamb's legs and fill them with cold water. On high fire bring to a boil. Then reduce the fire and remove the foam. We cook for about an hour and a half with a small boil, then add the swollen chickpeas and boil for thirty or forty minutes. Do not forget to salt. 3. Now, when the meat becomes soft, and from the bone it will be easy to separate, the bones are removed, so is the hard tissue. Slice the meat into small pieces and put it back in the soup. Add the mashed zira. 4. Rinse the carrots and clean it. Cut it into thin soup and add it to the soup. 5. Cut celery across small pieces and also add to the pan with soup. 6. Cook for another five to seven minutes (vegetables should be soft). Spices are added at the very end, turn off the fire and give the soup a little insisting.

Servings: 6