Lamb with chickpeas

Ingredients for 6 servings:

• 175 g chickpeas
• n. B. water
• 4 tbsp olive oil
• 900 g lamb shoulder(s), boned, in 2.5 cm cubes
• 1 large onion(s), thinly sliced
• 350 g eggplant(s), cut into 1.5 cm cubes
• 1 tsp allspice, ground
• 450 g tomatoes, peeled, in thick slices
• 2 garlic cloves, crushed
• 2 tbsp mint, fresh, chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Turkish recipe

Place the chickpeas in a large pot. Pour over 1 liter of boiling water and soak for 3 hours. Then drain the water, cover the chickpeas with fresh, cold water, and bring to a boil. Cover and cook for about 1 hour, until the chickpeas are tender but still firm. Remove from the heat and set aside. Heat the oil in a large frying pan and brown the lamb cubes in batches over high heat on all sides. Remove from the pan with a slotted spoon and set aside. Add the onions and eggplant to the pan and cook, stirring, for about 5 minutes until lightly browned. Add the allspice and cook for another minute, then add the tomatoes, garlic, and mint. Drain and reserve the cooking juices. Add the chickpeas to the pan with the lamb. Pour in about 500 ml of the juices and stir well. Bring to a simmer over medium-low heat, then reduce the heat and simmer very gently, covered, for 30 minutes. Remove the lid and cook for another 45 minutes, until the meat is very tender and the sauce has thickened.