Shorba Libiya - Libyan Lamb & Chickpea Soup

Um Safia's Note:

There are many versions of this Libyan classic, this recipe is the basic recipe, to which other bits & pieces may be added depending on the region & household. Although lamb is traditionally used here, you may also substitute beef or chicken. Shorba is an essential dish during Ramadan as well as throughout the rest of the year.

• Total Time: 1 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 500 g stewing lamb , finely chopped
• 200 g canned chick-peas (rinsed & drained)
• 1 liter water (approx)
• 1 large brown onion , grated (or finely chopped)
• 3 tablespoons concentrated tomato puree
• 1 teaspoon fresh gorund coriander seed
• 1 teaspoon ground turmeric
• ½ teaspoon chili powder
• 1 -1 ½ tablespoon dried mint
• sea salt
• ½ lemon, juice of
• 4 -6 fresh mint sprigs , to serve
• 1 lemon , cut into wedges to serve

Directions:

1. Heat the oil in a large casserole or stock pot. Gently fry the onion for a few minutes, until pale golden & soft.
2. Add the lamb, chickpeas, tomato puree, spices & salt, cooking for a few more minutes & stirring well.
3. Add the water to the pot, this should cover the mixture - add 1/4 litre more if required. (If adding extra water, remember that you'll need to add a little extra spice & salt to compensate).
4. Cover & simmer over a medium heat for approx 45-50 minutes or until the lamb is tender & the soup flavourful. You may add a little extra water again at this point but remember to adjust the seasoning if you do.
5. Add the dried mint & the lemon, return to the heat for a further 3-4 minutes then serve.
6. Serve each bowl of shorba with a sprig of fresh mint & a lemon wedge on the side.