Iraqi Tashreeb with Lamb and Chickpeas in Savory Broth

1. 1

   Heat the olive oil in a large pot over medium heat, then add the chopped onion and sauté until translucent.

2. 2

   Add the cubed lamb to the pot and brown on all sides for about 5-7 minutes.

3. 3

   Stir in the diced tomatoes, chickpeas, cumin, coriander, salt, and pepper. Cook for another 3 minutes.

4. 4

   Pour in the beef broth, bring to a boil, then reduce heat and simmer for 30 minutes until lamb is tender.

5. 5

   In a serving bowl, place a slice of flatbread and ladle the lamb and chickpea mixture over it.

6. 6

   Garnish with chopped parsley before serving, allowing the bread to soak up the flavorful broth.

Per serving