A NOMVEX RECIPE
Iraqi lamb and chickpea tashreeb
Meat2 servings≈ 105 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
Adjust servings and add to menuCooking mode, timer and shopping list are in the tool. This page is readable without JavaScript.
01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Stewing lamb380 g
- Cooked chickpeas260 g
- Bread170 g
- Onion130 g
- Tomatoes200 g
- Dried black lime5 g
- Baharat spice mix4 g
- Water800 ml
Declared allergenic ingredients: cereals containing gluten. Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Cut lamb and onion; drain cooked chickpeas and pierce dried lime.
Simmer lamb, onion, tomato, spices, dried lime and water for 70 minutes. Add chickpeas for 10 minutes.
Check lamb is cooked. Tear bread into bowls and pour stew and broth over it.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
Open this recipe in my kitchen tool ↗