Beef shurpa with chickpeas
Description
Perfect for lunch. Today I want to share with you a very interesting recipe and show you how to make beef shurpa with chickpeas. This is a traditional dish from Eastern countries, usually made with lamb and a large amount of vegetables. However, other ingredients can also be used—in this recipe, we'll prepare the soup using beef, and in addition to vegetables, we'll add chickpeas, making our soup even more delicious and filling. It's great for both lunch and dinner, but personally, I cook it when our whole big family gathers at home, because with this beef and chickpea shurpa recipe, no one will leave the table hungry. 1) Since we've decided to make shurpa with chickpeas, they need to be soaked in cold water overnight, and only in the morning can we start cooking. 2) Rinse the beef and cut it into large pieces. Peel the onion and slice it into half-rings or strips. Generally, all ingredients for shurpa should be cut quite large. Pour vegetable oil into a cauldron (kazan) and place it over heat. First, sauté the onion until translucent, then add the meat and cook together for about 20 minutes. Meanwhile, slice the carrots into rounds and add them to the cauldron as well. 3) Now add the soaked chickpeas to the other ingredients, pour in water (1.5–2 cups per person), bring to a boil, skim off the foam, and simmer the soup over low heat for one hour. 4) Meanwhile, peel the potatoes and cut them in half (if large), cut the bell pepper into large pieces, blanch the tomatoes, remove their skins, and slice them into wedges. 5) When the chickpeas are about half-cooked, add the potatoes and bell pepper to the cauldron. Ten minutes before the soup is ready, add the tomatoes and spices. 6) Finally, season the soup with salt, turn off the heat, and let the finished shurpa sit covered for another 20–25 minutes. Serve the fragrant and appetizing shurpa in bowls, garnish with fresh herbs, and enjoy.