Shorba Wasabi (Yemeni Lamb Soup) 1 cup chick peas, soaked overnight and drained 1 lb. lamb, cubed 2 lbs. lamb bones, washed 2 cloves garlic, chopped 1 medium onion, chopped 2 medium carrots, chopped 2 tbsp oil 8 oz. ripe tomatoes, skinned and chopped 1 tsp caraway seeds 1/2 tsp cardamon 1 tsp tumeric Salt, pepper Parsley, finely chopped Put chick peas, 7 cups water, lamb and bones in a large pot. Bring to a boil, cover and reduce heat to simmer for 2 hours. Remove any scum as it forms. Sauté garlic, onion, carrots in oil until onion is soft. Stir tomatoes, spices and seasoning into onion mixture. Heat through. Add mixture to lamb and beans. Remove bones, serve with chopped parsley. From Sumayyah of the "Halal-Recipes eGroup" middle eastern recipe index christina m k al-sudairy buy the book!