Soups
Shorwa-e-Nakhod (Chickpea Soup) (دوخن یاوروش)
Ingredients
- - Dried chickpeas, soaked overnight — 250g (1 1/4 cups)
- - Onion, chopped — 150g (1 medium)
- - Tomato paste — 30g (2 tbsp)
- - Turmeric — 3g (1/2 tsp)
- - Vegetable oil — 30ml (2 tbsp)
- - Water or vegetable stock — 1.2L (5 cups)
- - Salt — 6g (1 tsp)
- - Fresh coriander, chopped — 15g (1/4 cup)
Method
- Drain the soaked chickpeas and set aside.
- Heat oil in a large pot and sauté the onion until soft.
- Stir in tomato paste and turmeric and cook for 1 minute.
- Add the chickpeas, water or stock, and salt.
- Bring to a boil, then simmer covered for 50-60 minutes until the chickpeas are tender.
- Adjust seasoning, top with fresh coriander, and serve hot.
Introduction: A simple, warming chickpea soup with tomato and turmeric, gently spiced and finished with fresh coriander.
Cultural Background: Chickpea soups like this are common across Afghan households as an economical, filling dish, often eaten during the colder months.
Tips: Soaking the chickpeas overnight significantly shortens cooking time. A pressure cooker cuts the simmering time to about 20 minutes.
Variations: Add diced potato for a heartier soup. Finish with a squeeze of lemon for brightness.
Vegetarian/Vegan: Naturally vegetarian and vegan as written.
Serving Suggestions: Serve with warm naan for a simple, complete meal.
Storage: Refrigerate for up to 4 days; freezes well for up to 2 months.
Reheating: Reheat on the stovetop over medium heat, adding water if the soup has thickened.
Nutrition: 260 kcal | Protein 12g | Carbs 38g | Fat 7g
FAQs:
Q: Can I use canned chickpeas? A: Yes — use 2 cans, drained, and reduce the simmering time to about 20 minutes. Q: Is this soup spicy? A: No, it’s mild; add chilli flakes or fresh chilli if you prefer heat.
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