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.
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
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, sauté until fragrant.
- Stir in the sliced carrots and diced potatoes, cook for 5 minutes.
- Add the drained chickpeas, vegetable broth, diced tomatoes, paprika, cumin, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 45 minutes, or until the vegetables are tender.
- 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