Libyan Soup (Sharba) - شربة ليبية

Libyan Sharba: Hearty Chicken and Chickpea Soup

Dive into the rich culinary tradition of Libya with this classic Sharba, a flavorful chicken-based soup enriched with tomato paste, chickpeas, and orzo. This dish captures the heart of Libyan cuisine, perfect for a hearty main course meal accompanied by fresh bread and a simple salad.

Ingredients

🍗 1 chicken leg, cut up
🧅 1/2 large onion, diced
🍅 2 1/2 tbsp tomato paste
🍅 1/2 tomato, chopped
🥫 1/4 cup chickpeas
🌿 3-4 tbsp fresh parsley, chopped
🍝 3 tbsp orzo
🌶️ 0.5 tsp cayenne pepper
🌿 0.5 tsp turmeric
🧂 1 tsp salt
🌿 1.5 tsp dried crushed mint
🫒 2 tbsp vegetable oil
💧 1 1/2 litres hot water

Instructions

1- Preparation Start:

Heat vegetable oil in the Meyer stainless steel stockpot over medium heat.
Add the diced onion and sauté until translucent.

3- Cooking the Chicken:

Incorporate the chicken pieces.
Cook until lightly browned.

5- Adding Tomato Paste:

Stir in the tomato paste.
Cook until the oil separates and turns reddish.

7- Spicing it Up:

Mix in cayenne pepper, turmeric, and salt.

8- Adding Water and Tomato:

Pour in a sufficient amount of hot water and add the chopped tomato.
Add the rest of the hot water to reach 1 1/2 litres.
Cover and bring to a boil using the KENWOOD electric kettle for hot water.

10- Simmering:
- Stir in the fresh parsley and chickpeas.
- Cover and reduce to a simmer for 30 minutes.

12- Cooking with Orzo:
- After 30 minutes, add the orzo.
- Cook until tender.

14- Finishing Touches:
- Crumble dried mint into the soup, stir, and turn off the heat.
- Serve hot with bread rolls and a cucumber-tomato salad.

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Equipment: Meyer Stainless Steel Stockpot, Wooden Spoon, Chef'n Spice Rack, Kenwood Electric Kettle, Pink Plastic Measuring Spoons, Ladle, Wooden Cutting Board, Electric Coil Stove Top