Shurpa with chickpeas
4 servings
30 minutes
Chickpea shurpa is a traditional dish of Tajik cuisine that reflects the richness of Eastern flavors and aromas. This hearty soup, made from lamb and chickpeas, is known for its richness and depth of flavor. The lamb adds meaty juiciness to the broth, while the chickpeas provide a light nutty note. Vegetables like onion, carrot, and potato make the shurpa nutritious and filling, while spices add warmth and zest. This dish is perfect for family dinners or gatherings; it warms on cool evenings and fills the home with cozy aromas of Eastern spices. Shurpa can be served with herbs and hot peppers for added freshness and spiciness. It’s not just a soup—it's a symbol of hospitality and love for true homemade taste.
1
Rinse the chickpeas, soak them overnight in cold water, then rinse again and drain. Wash the meat, dry it, and cut it into large pieces.
- Chickpeas: 1 glass
- Lamb on the bone: 600 g
2
Peel the onion, carrot, and potato; slice the onion into half rings, the carrot into long sticks, and the potato into large pieces.
- Onion: 1 head
- Potato: 3 pieces
3
Place meat and chickpeas in a pot, add 2 liters of cold water, bring to a boil, skim off the foam, and simmer on very low heat until the meat is cooked (about 1 hour).
- Lamb on the bone: 600 g
- Chickpeas: 1 glass
- Water: 2 l
4
Put onion, carrot, and potato in a pot, add salt, add peppercorns, and cook for 25 minutes until ready.
- Onion: 1 head
- Potato: 3 pieces
- Salt: to taste
- Black peppercorns: 5 piece
5
Serve red pepper, ground black pepper, and herbs with the soup
- Red chilli pepper: 1 piece
- Ground black pepper: to taste
- Chopped dill: to taste
- Crushed basil leaves: to taste