We first heard about awsh (Persian soup/stew) in "Breaking Bread: Recipes and Stories from Immigrant Kitchens" by Lynne Christy Anderson. As with any soup/stew, there are as many recipes as there are people who make it. But the constant seems to be ground meat and pulses. We chose chickpeas because that's what the women in Anderson's book used. Apparently, awsh is traditionally served with noodles. We served it with rice. We continued to break tradition by adding the North African spice mixture ras el hanout. Sure, it may look like dog's breakfast. But don't let looks fool you. It was delicious!