Shurba

 

Actually, "shurba" means just "soup", but when people talk about "shurba", they almost always talk about this kind of soup. There's a different recipe in every country, every region - even in every family - how to prepare it.My version is fast & easy to prepare. You can also add some vermicelli to it.

This soup is traditinally served for iftâr, the evening meal when Muslims break their fast during the Islamic month of Ramadan.

For 3-4 Servings:

• 0,75 liter chicken stock
• 0,2 liter tomato purée (passata di pomodoro)
• 1 chicken breast 
• 200 g cooked chickpeas (canned or "homecooked")
• 1 chopped onion (~ 150 g)
• 1 chopped carrot (~ 100 g) 
• 1 chopped garlic clove
• 1 cinnamon stick
• 4 cloves 
• 1 tsp seven spices (mixture of paprika, cayenne pepper, cumin, fenugreek, thyme, dill and mustard seeds)
• 2 tsp chopped fresh dill
• 2 tsp chopped fresh coriander
• 2 tsp chopped fresh parsley
• 100 g cherry tomatoes
• 1/2 lemon 

Peel the chickpeas. In a large pot, heat onion, carrot and garlic for 5 minutes until they start browning. Add chicken stock, chicken breast, tomato purée, chickpeas, cinnamon, cloves and seven spices & cook for 20 minutes. Cut the cherry tomatoes into pieces. Take the chicken breast out, cut into small pieces and put back into the soup again. Add cherry tomatoes, 1 tsp chopped dill, 1 tsp chopped coriander, 1 tsp chopped parsley and cook for 5 minutes.

Remove cinnamon and cloves & serve with 1 tsp chopped dill, 1 tsp chopped coriander, 1 tsp chopped parsley and a few sprinkles of lemon juice.  

Enjoy!