Shurpa (tangy Tomato And Chickpea Stew)

Shurpa is a traditional Uzbek stew known for its tangy and hearty flavors. This recipe combines the richness of tomatoes with the earthiness of chickpeas, creating a comforting and satisfying dish.

Shurpa (tangy Tomato And Chickpea Stew)

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 carrots, sliced
  • 2 potatoes, diced
  • 1 can (14 oz) chickpeas, drained and rinsed
  • 4 cups vegetable broth
  • 1 can (14 oz) diced tomatoes
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the chopped onion and minced garlic, sauté until fragrant.
  3. Stir in the sliced carrots and diced potatoes, cook for 5 minutes.
  4. Add the drained chickpeas, vegetable broth, diced tomatoes, paprika, cumin, salt, and pepper. Bring to a boil.
  5. Reduce heat and simmer for 45 minutes, or until the vegetables are tender.
  6. Adjust seasoning if needed, then serve 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
Carbohydrates
45g
Protein
12g
Fat
8g

Supplies

Large pot Stirring spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Serve the Shurpa with warm crusty bread or over steamed rice for a complete meal.

Tips & tricks

For a spicier kick, add a pinch of cayenne pepper or a dollop of hot sauce before serving.

Cost

$10