Shorba Libiya - Libyan Lamb & Chickpea Soup

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1hr 5mins

Ingredients Nutrition


  1. Heat the oil in a large casserole or stock pot. Gently fry the onion for a few minutes, until pale golden & soft.
  2. Add the lamb, chickpeas, tomato puree, spices & salt, cooking for a few more minutes & stirring well.
  3. Add the water to the pot, this should cover the mixture - add 1/4 litre more if required. (If adding extra water, remember that you'll need to add a little extra spice & salt to compensate).
  4. Cover & simmer over a medium heat for approx 45-50 minutes or until the lamb is tender & the soup flavourful. You may add a little extra water again at this point but remember to adjust the seasoning if you do.
  5. Add the dried mint & the lemon, return to the heat for a further 3-4 minutes then serve.
  6. Serve each bowl of shorba with a sprig of fresh mint & a lemon wedge on the side.

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