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.
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
- Heat some oil in a large pot over medium heat. Add the chopped onions and cook until they are soft and translucent.
- 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.
- 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.
- 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.
- 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