📝 About This Recipe
Shorwa-e-Nakhod is a soul-warming staple of Afghan home cooking, celebrated for its simplicity and deep, earthy flavors. This rustic soup features tender chickpeas and succulent pieces of bone-in lamb simmered in a golden, aromatic broth infused with turmeric and coriander. It is a nourishing meal that perfectly captures the hospitable spirit of Afghanistan, traditionally served with crusty flatbread to soak up every drop of the savory liquid.
🥗 Ingredients
The Protein and Legumes
- 1.5 pounds Lamb shoulder or leg (cut into 2-inch chunks, bone-in preferred for flavor)
- 1.5 cups Dried chickpeas (soaked overnight in water with a pinch of baking soda)
Aromatics and Base
- 2 large Yellow onion (finely diced)
- 4 pieces Garlic cloves (minced)
- 1 inch Fresh ginger (grated)
- 3 tablespoons Vegetable oil
- 1 tablespoon Tomato paste (for a hint of color and acidity)
Spices and Liquid
- 1.5 teaspoons Turmeric powder
- 2 teaspoons Ground coriander
- 1 teaspoon Ground black pepper
- 2 teaspoons Salt (adjust to taste)
- 8 cups Water (or beef/lamb stock for extra richness)
Garnish and Finishing
- 1/2 cup Fresh cilantro (roughly chopped)
- 1 piece Lemon (cut into wedges)
- 1 teaspoon Dried mint (crushed between palms)
👨🍳 Instructions
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1
Drain and rinse the pre-soaked chickpeas thoroughly under cold water. If you forgot to soak them, you can use canned chickpeas, but dried yields a much better texture.
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2
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.
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3
Add the diced onions to the pot and sauté for 8-10 minutes until they are soft and have turned a deep golden brown. This caramelization is key for the broth's color.
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4
Add the lamb chunks to the pot. Sear the meat for about 5-7 minutes, turning occasionally, until browned on all sides.
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5
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
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6
Add the tomato paste, turmeric, ground coriander, and black pepper. Stir constantly for 1 minute to 'toast' the spices and cook out the raw taste of the tomato paste.
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7
Pour in the 8 cups of water (or stock). Bring the mixture to a rapid boil.
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8
Once boiling, use a spoon to skim off any foam or impurities that rise to the surface of the broth.
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9
Add the soaked chickpeas to the pot. Reduce the heat to low, cover with a tight-fitting lid, and simmer gently.
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10
Cook for 1 hour and 15 minutes to 1 hour and 30 minutes. Check periodically to ensure the liquid hasn't reduced too much; add a splash of boiling water if needed.
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11
Test the lamb and chickpeas: the meat should be falling off the bone and the chickpeas should be buttery soft when pressed.
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12
Stir in the salt. It is important to add salt at the end, as salting too early can toughen the chickpeas during the long simmer.
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13
For a thicker consistency, use the back of a wooden spoon to mash a small handful of chickpeas against the side of the pot.
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14
Turn off the heat and let the soup rest for 5 minutes. Ladle into deep bowls, ensuring everyone gets a piece of meat and plenty of broth.
💡 Chef's Tips
Soaking the chickpeas with a pinch of baking soda helps soften their skins for a creamier texture. Always brown your onions deeply; this provides the signature 'Shorwa' color without needing artificial additives. If using a pressure cooker, you can reduce the cooking time to 35-40 minutes. Do not skip the lemon at the end; the hit of acidity balances the richness of the lamb fat perfectly. For a vegetarian version, omit the lamb and add chunks of potato and extra turmeric.
🍽️ Serving Suggestions
Serve hot with Afghan Naan or crusty sourdough bread for dipping. Pair with a side of 'Torshi' (Afghan pickled vegetables) to provide a sharp contrast to the savory soup. Offer a bowl of fresh yogurt on the side to swirl into the broth for added creaminess. A simple salad of diced cucumbers, tomatoes, and onions (Salata) makes a refreshing accompaniment. Serve with hot green tea with cardamom after the meal to aid digestion.