Name: Yakhni (Lamb and Chickpea Stew)
Yield: Serves 4
Cuisine: Egyptian
Ingredients: Salt and freshly ground black pepper, to taste; 1½ cups (375 grams) Cooked Chickpeas for Salads and Stews; 3 large potatoes, cut into 1- to 1½-inch (2- to 3-centimeter) cubes; 2 medium carrots, cut into 1- to 1½-inch (2- to 3-centimeter) cubes; 4 tomatoes, peeled and chopped; 1 pound (450 grams) lamb neck or chops, cut into chunks; 6 garlic cloves, peeled and chopped; ½ cup (120 milliliters) olive oil; 2 teaspoons store-bought or homemade Baharat Spice Mix; 8 cups (2 liters) water; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 3 medium onions, chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

On the Hummus Route

By Ariel Rosenthal , Orly Peli-Bronshtein and Dan Alexander

Published 2019

About

Lamb infuses the chickpeas with a deep, distinctive flavor, in this stew made by the Jews of Aleppo.

Ingredients

½ cup (120 milliliters) olive oil
3 medium onions, chopped

Method

Heat the olive oil in a large saucepan over medium heat. Add the onion, reduce heat to low and sauté until golden, about 10 minutes. Remove the onions and set aside. Increase the heat to high, add the meat, and cook for about 12 minutes, until lightly browned on all sides.
Return the onions to the pan, add the tomatoes and garlic, and cook until aromatic, 2 min