Azerbaijani Lamb and Chickpea Soup (Parça Bozbaş)
Parça bozbaş Say it: par-CHAH boz-BAHSH
Parça bozbaş is a slow-cooked Azerbaijani soup that comes out when the weather is cold or a table is set for a celebration. Large pieces of bone-in lamb, chickpeas and potatoes simmer together until the chickpeas turn creamy and the lamb is tender, while turmeric gives the broth its golden hue. Many Azerbaijani cooks add whole chestnuts, a traditional touch that brings a soft, nutty note. Ladle it into deep bowls and serve with lavash, fresh herbs and a sharp sumac onion salad.
Azerbaijani Lamb and Chickpea Soup (Parça Bozbaş)
Parça bozbaş
Pronounced par-CHAH boz-BAHSH
- Serves
- 6
- Prep
- 40 min
- Cook
- 3 hr
- Total
- 3 hr 40 min
- Level
- Medium
Also egg-free.
Allergens: contains nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Put the chickpeas in a large bowl, add enough cold water to cover them by several inches, and leave to soak overnight or for at least 8 hours. Drain, rinse thoroughly, and set aside.
Dry the lamb pieces with paper towels. In a large heavy pot, warm the oil over medium-high heat. Lay the lamb in the pot in one layer and brown it on all sides, turning as needed, for 8–10 minutes. Move the lamb to a plate.
Lower the heat to medium. Put the onion in the same pot and cook it, stirring now and then, for 6–8 minutes, until soft and lightly golden. Stir in the tomato paste, turmeric and pepper flakes and cook for 1–2 minutes, until the mixture smells fragrant and the paste darkens.
Return the lamb and its juices to the pot. Add the drained chickpeas, salt and 6 cups (1.4 L) water. Bring to a boil and skim off the foam that rises. Turn the heat to low, cover, and simmer for 1½–2 hours, until the lamb is almost tender and the chickpeas are creamy; add a little more water if the pot becomes dry.
Add the potatoes and, if using, the chestnuts. Bring back to a gentle simmer, cover partially, and cook for 20–25 minutes, until the potatoes are fully tender and the broth has some body.
Taste the broth and add salt as needed. If it is too thick, stir in a little hot water; if it is too thin, simmer uncovered for a few minutes. Spoon into deep bowls, top with parsley or dill, and serve hot.
Regional variant: Meatball bozbash (Küftə bozbaş)
Rather than using lamb chunks, mix 1 lb (450 g) ground lamb with one grated onion, salt and pepper, then shape the mixture into 6 large balls. Tuck a pitted sour plum (alça) or a small piece of dried sour plum into the middle of each ball and seal it closed. After step 4, poach the meatballs in the gently simmering chickpea broth for about 20 minutes, then add the potatoes; the plum center becomes a tart, fruity surprise.
Cook's notes
- An overnight soak gives the chickpeas the most even cooking; if time is short, boil them for 2 minutes and let them stand for 1 hour, though the skins will be less tender.
- Take your time browning the lamb, and do not wash the pot afterward — the browned bits left on the bottom deepen the broth.
- Cut the potatoes into large cubes and add them toward the end so they keep their shape instead of breaking apart and making the soup cloudy.
Serve with
Pair it with lavash or another flatbread, a sharp sumac onion salad and fresh herbs. Plain yogurt or garlic yogurt is a common cooling accompaniment.
Make ahead and storage
The soup is even better on the second day. Let it cool, keep it refrigerated for up to 3 days, and reheat gently, adding a little water if it has thickened. Stir in fresh herbs just before serving.
