Shorba Libiya - Libyan Lamb & Chickpea Soup

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.

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 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
• 1⁄2 teaspoon chili powder
• 1 -1 1⁄2 tablespoon dried mint
•  sea salt
• 1⁄2  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.