Shorba Libiya - Libyan Lamb & Chickpea Soup Recipe

Name: Shorba Libiya - Libyan Lamb & Chickpea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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), and more.

Yes, Shorba Libiya - Libyan Lamb & Chickpea Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shorba Libiya - Libyan Lamb & Chickpea Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions