Iraqi Lamb and Chickpea Soup

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Shorba is a beloved Iraqi lamb soup, simmered slowly with aromatic warm spices, root vegetables, and chickpeas until rich and deeply nourishing. A bright squeeze of lemon and a handful of fresh herbs finish this comforting one-pot meal that warms you from the inside out.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 25 gCarbs
• 5 gFiber
• 6 gSugar
• 30 gProtein
• 520 mgSodium
• 720 mgPotassium
• 70 mgCalcium
• 3.5 mgIron
• 15 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the lamb and base

• 1.5 lbs boneless lamb shoulder, trimmed and cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste

For the vegetables

• 2 medium carrots, peeled and diced
• 2 medium Yukon gold potatoes, diced
• 1 celery stalk, diced
• 1 small zucchini, diced
• 1 cup canned chickpeas, drained and rinsed

For the broth and spices

• 8 cups water or low-sodium beef stock
• 1 tsp ground turmeric
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 bay leaf
• 1/2 tsp freshly ground black pepper
• 1.5 tsp kosher salt, plus more to taste

For garnish

• 1/4 cup fresh flat-leaf parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 lemon, cut into wedges

Directions

1. Pat the lamb cubes dry with paper towels. Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Working in two batches to avoid crowding, brown the lamb on all sides for 6 to 8 minutes total; transfer to a plate and set aside.
2. Reduce the heat to medium. Add the chopped onion to the same pot and cook, stirring occasionally, until softened and lightly golden, about 6 minutes. Add the garlic and tomato paste and cook for 2 minutes more, stirring constantly.
3. Stir in the turmeric, cumin, coriander, cinnamon, and black pepper. Toast the spices with the onion mixture for about 1 minute until very fragrant.
4. Pour in the water or stock and scrape up any browned bits from the bottom of the pot with a wooden spoon. Return the lamb with any accumulated juices, add the bay leaf, and bring to a boil.
5. Reduce the heat to low, cover, and simmer gently for 45 minutes, or until the lamb is fork-tender. Skim any foam or excess fat from the surface as needed.
6. Add the carrots, potatoes, celery, zucchini, and chickpeas to the pot. Continue to simmer, partially covered, for 20 to 25 minutes more, until the vegetables are tender but still hold their shape.
7. Remove and discard the bay leaf. Taste the broth and adjust salt and pepper as needed. Stir the chopped parsley and cilantro into the pot just before serving.
8. Ladle the soup into warmed bowls, squeeze a lemon wedge over each portion, and serve immediately with warm flatbread on the side.

Cook’s Notes

• For the deepest flavor, always brown the lamb in batches; overcrowding the pot causes steaming instead of a rich sear.
• Serve with warm Iraqi samoon, pita, or any crusty flatbread for dunking into the broth.
• The soup tastes even better the next day once the spices have fully melded, so consider making it a day ahead.
• If a slightly thicker broth is preferred, mash a few of the potato and chickpea pieces against the side of the pot before serving.
• Skim excess fat from the surface after chilling if you prefer a lighter, cleaner-tasting broth.

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