Recipe created by Whitney Scelp (@wandering_willbe)
The perfect comfort food dish with a punch of spice and flavor thanks to the mint harissa! Make extra and save for the week!
1 pound bone-in lamb chops
3 tablespoons olive oil, divided (even better with basil olive oil)
1/2 onion, diced
3 garlic cloves, minced
1 red pepper, diced
1 carrot, diced
Juice from 2 oranges
1/4 cup sweet white wine (I used White Zinfandel)
14 oz chicken broth
1 tablespoon Mint Harissa
14.5 oz can garbanzo beans
Handful of torn fresh basil leaves
In a Dutch oven pot, heat 2 tablespoon of olive oil over medium heat.
Brown lamb chops until light-medium brown in color.
Remove lamb from pan and add another tablespoon of olive oil, as well as the onion, garlic, red pepper, and carrot, scraping any browned meat from the sides and bottom of the pan.
While sautéing veggies over low medium heat, add wine and orange juice, and continue to scrap the sides of the pan.
Add harissa and cook an additional few minutes, until aromatic.
Return lamb to the pan, cooking it over low medium heat with the veggies and the liquids/harissa for an additional 10 minutes. This allows the meat the cook longer in the reduction and makes the veggies tender, while absorbing all the flavor from the harissa.
Add chicken broth and bring to a boil.
Add garbanzo beans and allow soup to simmer an additional 30 minutes until meat is tender and falling off the bone.
Remove any bone segments from soup.
A few minutes prior to serving, mix basil leaves into soup, allowing them to wilt. If you enjoy it immediately, be sure to save extra for the next day, it's even better.