COPPER🇱🇾 Libya
Shorba recipe
A fragrant and hearty Libyan soup to warm your soul.
Ingredients
- 60 ml olive oil
- 200 g onion
- 4 garlic
- 150 g carrot
- 100 g celery
- 400 g canned tomatoes
- 240 g chickpeas
- 2 tsp cumin
- 2 tsp coriander
- 1 vegetable broth
- 1 tsp salt
- 1 tsp pepper
- 30 g fresh parsley
How to make Shorba
- In a large pot, heat 3 tbsp olive oil over medium heat until shimmering.
- Chop 1 onion, mince 2 garlic cloves, 1 carrot, and 1 celery stalk into small pieces before cooking.
- Add the chopped onion, garlic, carrot, and celery to the pot and sauté for 5 minutes until soft.
- Stir in 400 g canned tomatoes, 240 g chickpeas, 2 tsp cumin, 2 tsp coriander, and 1 tsp salt, mixing well.
- Pour in 1 liter of vegetable broth and bring to a rolling boil.
- Reduce the heat to low and simmer the soup for 30 minutes, stirring occasionally.
- Check the seasoning and adjust it to taste before serving the soup.
- Garnish with chopped fresh parsley just before serving.
What is Shorba?
Shorba is a traditional dish from Libya, simmered in one pot, and takes about 60 minutes from start to finish. It is built around canned tomatoes, chickpeas and onion. The recipe below uses 13 ingredients and is written out step by step.
How long does Shorba take?
At 60 minutes it is quicker than 57% of the 588 dishes in Copper's atlas. Copper's atlas has 5 dishes built on canned tomatoes. The method runs to 8 steps, the longest being 30 minutes.
Any tips for making Shorba?
Use fresh herbs for a brighter flavor profile.
Copper documents Libya alongside 195 other countries. Throw a dart at the world map and let it decide what you cook tonight.