Lamb broth with garbanzo beans and rice

One of the things I’m trying to do with cooking lately is cut down on waste. In this vein, I’ve started making stocks and soups with left-overs from roasting meat. This is what I came up with for the bone left from D’s birthday leg of lamb

Garbanzo and rice lamb soup

A few months ago we went to a lamb BBQ place in Chula Vista, Aqui es Texcoco, and had an amazing lamb soup. (Everything there is pretty amazing, FYI. And really inexpensive. Scroll down for the English version of the menu.) This soup was my attempt to copy it, and it’s pretty close, but not quite there. I made way more than this recipe, but I decided to try and pare it down to a reasonable volume.

Lamb broth with garbanzo beans and rice:

6 to 8 cups lamb broth (recipe below)
1 cup dried garbanzo beans, soaked overnight and rinsed
1.5 cups rice
1 chili, cut in chunks
salt and pepper
Tapatio or other hot sauce for serving

Bring broth and garbanzo beans to a boil, reduce to simmer, cover and let simmer 45 min, stirring occasionally.
Add rice and chili pepper, simmer uncovered additional 15-20 minutes, until rice is cooked through.
Season with salt and pepper and serve with hot sauce and bread.

lamb broth:
place lamb bone, meat removed, in large stock pot. cover with water and add a quartered onion, and salt and pepper.
simmer, covered 4-6 hours.
strain and chill, skimming fat after cool.

Total cost for tons of soup? About $1.25. (75 cents for beans, 25 cents worth of rice, 22 cents for the onion, and 4 cents for the chili pepper) I’m not counting the lamb bone because it’s pretty much waste from a previous meal that I normally would have thrown out. So now my freezer is full of tasty soup that was pretty much free.

ETA: This would also probably be really good with chicken broth. Instead of using a lamb bone to make the broth, use a chicken carcass, meat picked off.

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