It turns out nourishing, dense broth, with incomparable taste. Be sure to try, and you tell me a hundred times thank you, I'm sure!!! One condition - the ingredients don't change! Especially the lamb and nohut.
In the evening soak chickpeas cold water, water should be two times more.
In a pot heat vegetable oil and fry slightly the meat with the onions, until golden brown, season with salt and pepper.
To fill in meat with boiled water, bring to boil, put the onion cut in quarters and whole garlic cloves.
In fifteen minutes put chickpeas soaked (no water, drain the water) and carrots, cut washers. Allow to boil for about an hour on low heat.
After an hour, put tomatoes, sliced into six pieces, bell pepper, sliced into four pieces, and cabbage, palm-sized, whole (then it can be removed and thrown out, although we eat it, it gives your taste).
Try on where sea salt and pepper, if need to - add.
After half an hour add the potatoes, chopped coarsely, like all vegetables.
When to cooked potatoes, turn off the gas (five minutes before ready to put the greens), give a breath of ten to fifteen minutes, and pour on the plates.