Chickpea Lamb and Barley Soup

This is one soup our daughter requests time and again, and so I stock her freezer with it! It is warm, luscious and very flavorful. Lamb and chickpeas are ensconced in a golden orange broth flavored with tomatoes, garlic and rosemary. Barley gives a toothy bite, and kale adds the greens we need. Real comfort food as fall weather threatens.

1 cup dried chickpeas (or 2 cans, drained)

1 onion, diced

4 stalks celery, diced

2 carrots, diced

2 cups lamb, cubed 1/4-inch (I used leftovers from a roast)

3 cloves garlic, minced

2 Tbsp fresh rosemary, minced

1/4 cup pearl barley

1 quart beef broth

1 15 oz can petite diced tomatoes

1 bay leaf

2 small Yukon Gold potatoes, diced 1/4-inch

2 cups chopped kale

The night before, soak the dried chickpeas in plenty of water with 1 tsp baking soda and 1 tsp kosher salt. This helps soften and season the beans. And when cooked in the pressure cooker their consistency is perfectly buttery.

The next day, sauté the onion, celery and carrots in an uncovered pressure cooker with a dash of olive oil. Cook until the veggies are softened and slightly browned, about 8-10 minutes.

Add the lamb and cook for about 5 minutes to allow the lamb to brown a bit. Add the garlic and rosemary and cook another 2-3 minutes.

Drain and add the chick peas to the pot. Add the barley, broth, tomatoes and bay leaf to the pot and bring to a gentle boil. Stir and cover the pressure cooker. Bring to high pressure setting. Now set timer for 10 minutes and lower heat to a low simmer, but enough to maintain the high pressure setting.

After exactly 10 minutes (this timing is important), take the pressure cooker off the heat and allow to reduce pressure naturally - mine takes about 15-ish minutes.

Carefully uncover depressurized cooker and add the potatoes. Return to a gently boil and simmer 8-10 minutes. Add kale and continue cooking another 8-10 minutes.

Remove bay leaf, season to taste with salt and pepper and serve. Serves 6-8.

Cook’s Note: As with most soups and stews, this soup benefits greatly by sitting off-heat to steep, melding flavors. It is even better the next day. It also freezes very well.

I would suppose this recipe could be readily transposed for an InstantPot, but I have not tried.

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