A shared dish in Armenian and Caucasian cuisines, this stew slowly cooks lamb with chickpeas and seasonal vegetables in a clear broth. Simple seasonings let the flavors of the meat and vegetables stand out.
Add the diced lamb to the water. Cover and simmer over medium heat for 30 minutes, skimming off the foam.
Add the precooked chickpeas and onion. Cook over low heat for 25 minutes more.
Add the potato, tomato, dried plums, and thyme. Cook for 15 minutes more, until the vegetables are tender, then adjust the salt.
Sprinkle with fresh mint and serve hot.
Store in a covered container in the refrigerator for up to 3 days; the flavor deepens by the next day. It can be frozen for up to 2 months.
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