Chorpo ashi (chorbo ash)

Instructions

1. Cook the soaked chickpeas in unsalted water for 40 minutes until tender, then drain them.
2. Put the meat with the bones in a large pot, cover with cold water, bring to a boil, then skim carefully.
3. Lower the heat, add the bay leaf and simmer for 1 hour to obtain a well-flavoured broth.
4. Meanwhile, fry the sliced onions in the oil until golden.
5. Add the diced carrots and turnip to the broth, then the golden onions and the cumin.
6. Add the cubed potatoes and the chickpeas, then cook for another 25 minutes.
7. Season with salt and pepper, remove the bones and bay leaf, then serve hot in bowls with fresh dill and bread.