1. In large kettle, bring 1 gallon water to a boil. Add kidney beans and garbanzo beans and boil, uncovered, 1 to 1½ hours or until beans are tender. Remove from heat and drain. Do not rinse. Set beans aside. 2. In large kettle, heat oil. Add onion and cook until translucent, about 3 minutes. Add lamb and chicken and sauté, turning, until evenly browned. 3. To the lamb/chicken mixture, add tomatoes, spices and stock and split peas. Add water to cover by 1 inch. Bring to a boil, then simmer uncovered over low heat 2 hours. 4. Combine meat mixture with reserved beans and heat through if needed. Pour into individual bowls and top each serving with about a tablespoon of the yogurt sauce. Serve with Afghan flatbread. Makes 8 to 10 side-dish servings. 5. Note: This soup has the best flavor when served the next day. It is usually served as a side dish, but can be a main dish. 6. Upon the tester’s advice, we adjusted the recipe slightly to add more tomatoes and chicken stock. (The original recipe called for 2 tablespoons of crushed tomatoes and ¼ cup chicken stock.). ---------------------------------------------------------------------------
Nutrition
Ingredients
