Shorwa (afghan Chickpea Stew)

Shorwa is a traditional Afghan chickpea stew that is hearty, flavorful, and perfect for a comforting meal. This dish is popular in Pashtun Cuisine and is often enjoyed with naan or rice.

Shorwa (afghan Chickpea Stew)

Ingredients

  • 2 cups dried chickpeas, soaked overnight
  • 1 onion, finely chopped
  • 3 tomatoes, diced
  • 2 carrots, sliced
  • 2 potatoes, diced
  • 4 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • Salt to taste
  • 6 cups water or vegetable broth
  • Fresh cilantro for garnish

Instructions

  1. Heat some oil in a large pot over medium heat. Add the chopped onions and cook until they are soft and translucent.
  2. Add the minced garlic, ground turmeric, ground coriander, ground cumin, and ground black pepper to the pot. Stir well and cook for a few minutes until fragrant.
  3. Drain the soaked chickpeas and add them to the pot along with the diced tomatoes, sliced carrots, and diced potatoes. Pour in the water or vegetable broth and season with salt.
  4. Bring the stew to a boil, then reduce the heat and let it simmer for about 1 hour, or until the chickpeas are tender and the vegetables are cooked through.
  5. Adjust the seasoning if needed and serve the shorwa hot, garnished with fresh cilantro.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
15g
Carbohydrates
40g
Fat
10g

Supplies

Large pot Knife Cutting board Measuring spoons Stirring spoon

Tools

Stovetop

Serving suggestions

Shorwa is best served with warm naan bread or steamed rice.

Tips & tricks

For a richer flavor, you can add a spoonful of yogurt or a squeeze of lemon juice to the stew before serving.

Cost

$10