Shorba LibiyaLamb, Chickpea, and Vermicelli Soup
A warming tomato-based soup with tender lamb, chickpeas, and short vermicelli, this dish is deeply comforting and well suited to cooler evenings. The broth is fragrant without being heavy, and the noodles give it a homestyle feel.
Prep
20m
Cook
1h 15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 160gVermicelli Noodles (broken)
- 550gLamb Shoulder (cut into small pieces)
- 25mlExtra Virgin Olive Oil
- 130gOnion (finely chopped)
- 12gGarlic (crushed)
- 70gTomato Paste
- 220gChickpeas (cooked and drained)
- 1.2lMeat Stock
- 4gTurmeric Powder
- 5gPaprika
- 3gCumin Powder
- 11gSalt
- 2gBlack Pepper
- 20gFresh Parsley (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the extra virgin olive oil in a soup pot over medium heat. Add the onion and cook until softened, then add the garlic.
- 02
Add the lamb shoulder and cook until the outside loses its raw color. Stir in the tomato paste, turmeric powder, paprika, cumin powder, salt, and black pepper.
- 03
Pour in the meat stock and add the chickpeas. Bring to a boil, then reduce the heat and simmer gently for 50 to 60 minutes, until the lamb is tender.
- 04
Add the vermicelli noodles and cook at a gentle simmer for 5 to 7 minutes, until tender.
- 05
Stir in the fresh parsley just before serving.
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