Spicy lamb soup with chickpeas

A similar soup is prepared in the East and the Caucasus. The Uzbeks call it shurpa, and the Caucasian peoples call it bozbash. The lamb soup is very satisfying. Prepare it if you need to recuperate quickly.

Ingredients

• 1 lamb neck on the bone
• 1 can (400 g) chickpeas
• 800 g chopped tomatoes in their own juice
• 1 large carrot
• 1 stalk of leeks
• 2 large onions
• 3 cloves of garlic
• 2 red hot chili peppers
• 1 tsp. cumin and coriander seeds
• 2 tbsp. l. sweet ground paprika
• olive oil
• chopped parsley for serving

Directions

1. Place the lamb in a large heavy-bottomed saucepan, drizzle with oil and fry on all sides until golden brown.
2. Add the peeled and coarsely chopped carrots and the leek stalk, cut into 3-4 pieces (check for sand inside). Pour 3 liters of water, bring to a boil, salt and cook over low heat for 1.5 hours.
3. Strain the finished broth, remove the meat from the bones and return to the broth. You won't need vegetables.
4. Peel the onion and garlic, chop thinly. Remove seeds and partitions from chili, finely chop the pulp. Discard the chickpeas in a colander.
5. Heat some oil in a heavy-bottomed saucepan, add garlic, onion and chili, fry for 5 minutes. Add cumin and coriander, fry for 2 minutes. Add paprika, mix.
6. Add chickpeas and tomatoes with juice to the saucepan. Bring to a boil, pour in broth. Bring to a boil again, cook for 20 minutes. Serve sprinkled with chopped parsley.