📝 About This Recipe
Shorwa-e-Morgh is the ultimate comfort food from the heart of Afghanistan, a rustic and fragrant chicken soup that balances delicate spices with hearty nourishment. This traditional dish features tender chicken simmered with creamy chickpeas and potatoes in a vibrant, tomato-based broth infused with turmeric and coriander. It is more than just a soup; it is a centerpiece of Afghan hospitality, designed to be shared with torn pieces of warm naan to soak up every golden drop.
🥗 Ingredients
The Poultry and Base
- 2 lbs Chicken (mixed bone-in pieces like thighs and drumsticks, skin removed)
- 2 medium Yellow Onion (finely diced)
- 3 tablespoons Vegetable Oil (or ghee for extra richness)
- 4 cloves Garlic (minced)
- 1 inch Fresh Ginger (peeled and finely grated)
Spices and Aromatics
- 1 teaspoon Turmeric Powder
- 1.5 teaspoons Ground Coriander
- 1/2 teaspoon Ground Cumin
- 2 tablespoons Tomato Paste
- to taste Salt and Black Pepper (freshly cracked pepper is best)
The Hearty Fillers
- 3 medium Potatoes (peeled and quartered into large chunks)
- 1 can Chickpeas (15oz, drained and rinsed)
- 6 cups Chicken Broth (low sodium, or use water for a lighter taste)
- 1 large Fresh Tomato (diced)
Finishing and Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 whole Lemon (cut into wedges for serving)
- 1/2 teaspoon Dried Dill (optional, for authentic Afghan aroma)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat the oil or ghee over medium-high heat until shimmering.
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2
Add the diced onions to the pot. Sauté for 8-10 minutes, stirring frequently, until they are soft and have turned a deep golden brown. This caramelization is key for the broth's depth.
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3
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
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4
Add the chicken pieces to the pot. Brown the chicken for about 5 minutes, turning occasionally, until the meat is opaque on the outside.
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5
Stir in the turmeric, ground coriander, cumin, salt, and black pepper. Coat the chicken and onions thoroughly in the spices for 1 minute to 'bloom' the oils.
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6
Add the tomato paste and the diced fresh tomato. Cook for 3-4 minutes, mashing the tomatoes slightly with your spoon, until the mixture darkens and the oil begins to separate from the paste.
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7
Pour in the chicken broth (or water). Bring the liquid to a rolling boil, then immediately reduce the heat to low.
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8
Cover the pot with a tight-fitting lid and simmer gently for 20 minutes.
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9
Add the quartered potatoes and the rinsed chickpeas to the pot. If the liquid doesn't cover the vegetables, add a splash more water.
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10
Cover again and continue simmering for another 25-30 minutes, or until the potatoes are fork-tender and the chicken is falling off the bone.
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11
Taste the broth. Adjust salt and pepper as needed. If you like a thicker soup, you can lightly mash one or two potato chunks directly in the pot.
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12
Stir in the dried dill (if using) and half of the fresh cilantro just before turning off the heat.
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13
Ladle the shorwa into deep bowls, ensuring everyone gets a piece of chicken, a few potatoes, and plenty of chickpeas.
💡 Chef's Tips
Always use bone-in chicken for this recipe; the marrow provides a richness and gelatinous body to the broth that boneless meat cannot replicate. Be patient with the onions—getting them to a rich golden color is the secret to a traditional, dark, savory shorwa. If you have time, soak dried chickpeas overnight and cook them with the chicken for a superior texture compared to canned. For a touch of heat, add one whole green chili (like a serrano) into the pot while simmering; it adds flavor without making the soup overly spicy. Avoid boiling the soup vigorously once the potatoes are added, or they may break apart and make the broth cloudy.
🍽️ Serving Suggestions
Serve steaming hot with thick pieces of Afghan Naan or Barbari bread for dipping. Provide plenty of fresh lemon wedges on the side; a bright squeeze of citrus cuts through the rich spices perfectly. Accompany with a side of 'Salata' (a fine dice of cucumbers, tomatoes, and onions with lemon juice). A side of plain yogurt or 'Chakka' can be swirled into the soup for a creamier finish. Pair with hot green tea with cardamom to follow the meal in traditional Afghan style.