Shurpa (spiced Chicken And Chickpea Stew)
Shurpa is a traditional Uzbek dish that is a hearty and flavorful spiced chicken and chickpea stew. This dish is perfect for warming up on a cold day and is packed with protein and aromatic spices.
Ingredients
- 1 whole chicken, cut into pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 carrots, sliced
- 2 potatoes, diced
- 1 bell pepper, chopped
- 2 tomatoes, diced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups chicken broth
- 2 tablespoons vegetable oil
- 2 tablespoons chopped fresh cilantro, for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and cook until softened.
- Add the chicken pieces to the pot and brown on all sides.
- Stir in the ground cumin, paprika, ground coriander, salt, and black pepper.
- Pour in the chicken broth and bring to a boil. Reduce the heat and let it simmer for 30 minutes.
- Add the chickpeas, carrots, potatoes, bell pepper, and tomatoes to the pot. Simmer for an additional 20 minutes, or until the vegetables are tender.
- Adjust the seasoning if needed and serve the shurpa hot, garnished with chopped 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
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Large pot Cutting board Knife Measuring spoons Can opener Stirring spoon
Tools
Large pot Cutting board Knife Measuring spoons Can opener Stirring spoon
Serving suggestions
Shurpa is best served with a side of crusty bread or over a bed of steamed rice.
Tips & tricks
For a richer flavor, you can use bone-in chicken pieces. Just be sure to remove the bones before serving.
Cost
$15