Chorba

Ingredients

Water

6 cups

Olive oil

2 tablespoons

Salt

1 teaspoon (or to taste)

Black pepper

1/2 teaspoon (or to taste)

Cayenne pepper

1/4 teaspoon (adjust for heat preference)

Paprika

1 teaspoon

Cumin

1 teaspoon

Turmeric

1/2 teaspoon

Fresh parsley

1/4 cup, chopped

Fresh cilantro

1/4 cup, chopped

Chickpeas

1 can (15 oz), drained and rinsed

Tomatoes

2 medium, diced (or 1 can of diced tomatoes)

Potatoes

2 medium, peeled and diced

Carrots

2 medium, peeled and diced

Garlic

3 cloves, minced

Onion

1 large, chopped

Lamb meat

1 lb, cubed (preferably shoulder or leg)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
3. Add the cubed lamb meat and cook until browned on all sides, approximately 7-10 minutes.
4. Stir in the diced carrots, potatoes, and chopped tomatoes. Mix well to combine all the ingredients.
5. Add the cooked chickpeas, chopped cilantro, and parsley. Stir everything together to incorporate.
6. In a small bowl, combine the turmeric, cumin, paprika, cayenne pepper, salt, and black pepper. Mix well.
7. Sprinkle the spice mixture over the ingredients in the pot. Stir to coat everything evenly with the spices.
8. Pour in the water and bring the soup to a boil.
9. Reduce the heat to low, cover the pot, and let the chorba simmer for about 45 minutes, or until the lamb is tender and the vegetables are cooked through.
10. Taste and adjust the seasoning if needed, adding more salt or spices to suit your preference.
11. Serve hot, garnished with additional chopped parsley or cilantro if desired. Enjoy with crusty bread or over a bed of rice.