Hearty Libyan Lamb and Chickpea Shorba
Experience the comforting flavors of traditional Libyan Shorba Libiya, a nourishing and fragrant lamb and chickpea soup that embodies the rich culinary heritage of Libya. This dish is not only a staple during Ramadan but is also enjoyed throughout the year in many Libyan households, with each family adding their unique twist. The tender lamb is beautifully complemented by the earthy chickpeas and a medley of spices, resulting in a hearty and satisfying soup. Perfect for gatherings or cozy dinners, this recipe provides a foundation that can be personalized with additional ingredients like vegetables or herbs, reflecting the diverse regions of Libya. Serve it alongside fresh lemon wedges and mint for an uplifting finish.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Stewing lamb
500g (finely chopped)
Canned chickpeas
200g (rinsed and drained)
Water
1 liter (approx) (for cooking)
Brown onion
1 large (grated or finely chopped)
Concentrated tomato puree
3 tablespoons (to add depth of flavor)
Fresh ground coriander seed
1 teaspoon (for a warm spice note)
Ground turmeric
1 teaspoon (for color and flavor)
Chili powder
1/2 teaspoon (for a hint of heat)
Dried mint
1 - 1 1/2 tablespoons (to enhance flavor)
Sea salt
to taste (for seasoning)
Lemon
1/2 (juiced)
Fresh mint sprigs
4 - 6 (for garnish)
Lemon wedges
1 (cut for serving)
Instructions
1
In a large casserole or stock pot, heat oil over medium heat. Add the grated onion and sauté gently for about 5 minutes, stirring occasionally, until the onion is pale golden and softened.
2
Introduce the finely chopped lamb to the pot, cooking for an additional 5-7 minutes until browned on all sides. Stir in the canned chickpeas, concentrated tomato puree, ground coriander, turmeric, chili powder, and sea salt, mixing thoroughly to coat the lamb and chickpeas with the spices.
3
Gradually pour in approximately 1 liter of water, ensuring that it covers the mixture. If necessary, add up to 1/4 liter more to achieve the desired consistency, keeping in mind that additional seasoning may be required.
4
Cover the pot and let the soup simmer over medium heat for 45-50 minutes, or until the lamb is tender and the flavors meld beautifully. Check the soup periodically, adding more water if desired, and adjusting the spice levels as necessary.
5
Once the lamb is tender, add the dried mint and freshly squeezed lemon juice. Stir well and return to the heat for another 3-4 minutes, allowing the flavors to infuse.
6
To serve, ladle the warm shorba into bowls, garnishing each with a sprig of fresh mint and offering lemon wedges on the side for a bright finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Libyan Lamb and Chickpea Shorba?
It is a traditional Libyan soup, known as Shorba Libiya, featuring lamb, chickpeas, and a blend of fragrant spices.
Is this soup served during specific occasions?
Yes, it is a staple dish during Ramadan, though it is enjoyed throughout the year in Libyan households.
How much lamb is required for this recipe?
The recipe calls for 500g of stewing lamb.
How should the lamb be prepared before cooking?
The lamb should be finely chopped to ensure it becomes tender and integrates well into the soup.
What type of chickpeas are used in this shorba?
The recipe uses 200g of canned chickpeas that have been rinsed and drained.
How many ingredients are in this recipe?
There are a total of 13 ingredients listed for this dish.
What spices are needed for the authentic Libyan flavor?
The key spices include ground coriander seed, ground turmeric, and chili powder.
How much water is added to the pot?
You should start with approximately 1 liter of water, adding up to 1/4 liter more if needed for consistency.
How long does the soup need to simmer?
The soup should simmer for 45 to 50 minutes until the lamb is tender.
What type of onion is best for this recipe?
One large brown onion, either grated or finely chopped, is recommended.
Why is tomato puree used in the soup?
Concentrated tomato puree is used to add a deep red color and a rich depth of flavor.
Is the Libyan Shorba spicy?
It contains 1/2 teaspoon of chili powder, which provides a hint of heat without being overly spicy.
When should the dried mint be added?
Dried mint is added toward the end of cooking, after the lamb has become tender.
How much dried mint is required?
You should use between 1 and 1.5 tablespoons of dried mint.
What garnishes are suggested for serving?
Serve the soup with fresh mint sprigs and lemon wedges for a bright finish.
Can I add vegetables to this soup?
Yes, the recipe serves as a foundation that can be personalized with additional regional vegetables.
What is the first step in the instructions?
The first step is to heat oil in a large pot and sauté the grated onion for about 5 minutes.
How long do you cook the lamb before adding water?
The lamb is browned for 5-7 minutes before the chickpeas, spices, and water are introduced.
Why is lemon juice added to the soup?
Lemon juice is added at the end to infuse the soup with a fresh, acidic balance.
What kind of salt is recommended?
Sea salt is used to season the dish to taste.
What equipment is needed to cook the shorba?
A large casserole or stock pot is necessary for cooking this soup.
Is this soup considered nutritious?
Yes, it is described as a nourishing and healthy meal featuring protein-rich lamb and chickpeas.
Can I adjust the spice levels?
Yes, the instructions suggest checking the spice levels during simmering and adjusting as necessary.
What should the consistency of the soup be?
It should be a hearty, liquid soup; extra water can be added if it becomes too thick during simmering.
How much coriander is used?
The recipe calls for 1 teaspoon of fresh ground coriander seed.
How long is the final simmer after adding mint and lemon?
After adding the mint and lemon juice, return to the heat for 3-4 minutes.
What gives the soup its earthy note?
The earthy notes come primarily from the chickpeas and the ground turmeric.
Does this recipe use fresh or ground turmeric?
This recipe specifically calls for 1 teaspoon of ground turmeric.
Is the onion sautéed until brown?
No, it should be sautéed gently until it is pale golden and softened.
What is the primary protein source in the dish?
The primary protein sources are stewing lamb and chickpeas.