Shurpa with Chickpeas (Nohat Shurpa) Recipe

Shurpa is the ultimate comfort soup, packed with rich flavours, tender lamb, and vibrant vegetables. This traditional Uzbek dish has many variations, but today, we’re making nohat shurpa, a version with chickpeas. The combination of slow-cooked lamb, fragrant spices, and creamy chickpeas creates a deeply satisfying dish that’s both nourishing and visually stunning.

The History of Shurpa

Shurpa is one of the most beloved dishes in Uzbekistan and across Central Asia. This thick, flavourful soup has been a staple for centuries, often cooked in large quantities and served to family and guests. Traditionally, it’s prepared in a kazan, a heavy cast-iron cauldron, over an open flame, allowing the flavours to meld beautifully. While lamb is the most common protein, variations include beef, chicken, or even fish. The slow simmering process is key, ensuring a rich and aromatic broth that sets shurpa apart from other soups. And if you like traditional food, like I do, then do not skip that amazing chakhokhbili recipe

Why You Need to Make This Soup

If you love rich, hearty, and deeply flavourful soups, nohat shurpa is a must-try. The combination of slow-cooked lamb, tender chickpeas, and warming spices makes it an incredibly satisfying dish. It’s perfect for any season—ideal for an outdoor cookout in summer or a soul-warming meal in winter. The best part? It requires minimal effort but delivers maximum flavour with simple, wholesome ingredients.

Ingredients: What Makes This Soup Special

The beauty of nohat shurpa lies in its carefully selected ingredients, each adding depth and character to the dish.

Lamb on the bone is the foundation of shurpa, providing a deep, rich flavour as it simmers. The bones contribute to a deeply nourishing broth. Potatoes soak up the delicious broth, making every bite hearty and satisfying. Carrots add natural sweetness and a vibrant pop of colour.

We’re using canned chickpeas for convenience, but dry chickpeas can is used traditionally – it has be soaked for night before cooking. Chickpeas bring a creamy texture and mild nuttiness that perfectly complements the lamb. Tomatoes provide a touch of acidity and depth to the broth, balancing the flavours beautifully. Onions are essential for building flavour, melting into the broth and creating a subtly sweet base. A whole garlic head, slow-cooked in the broth, infuses the soup with a mellow, aromatic depth. Fresh herbs like parsley, dill, or violet basil bring a fresh and fragrant contrast to the richness of the dish.

The spice mix is what truly elevates the soup. Cumin adds warmth and an earthy depth, enhancing the lamb’s natural flavour. Coriander brings a slightly citrusy and floral note. Ground red pepper offers a hint of heat, while sumac provides a bright, tangy kick.

In Uzbekistan, traditional shurpa is cooked using kurdyuk, which is rendered lamb fat. This enhances the richness of the broth and adds authentic flavour. If you can find it at a Middle Eastern grocery store, it’s worth trying.

It’s also important to cook shurpa in a heavy cast-iron pot like a Dutch oven, a kazan, or even a slow cooker. The goal is slow, gentle cooking to allow the flavours to develop fully. And here is my stand – avoid stock cubes, as the true essence of shurpa comes from the slow-simmered lamb broth. Adding chicken or beef stock would overpower the delicate balance of flavours. Plain cold water is the only liquid you need for an authentic and well-balanced broth.

How to Cook Shurpa

Cooking shurpa is a simple yet deeply rewarding process.

Start by browning the lamb in hot oil until it develops a rich golden crust. This step builds a deep, savoury base for the soup. Add thick slices of onion, followed by the spices and salt, letting them cook together to release their aromas. Next, toss in chunky pieces of carrot, stir everything together, and pour in enough cold water to cover the ingredients. Place a whole garlic head in the centre, lower the heat, and let the soup simmer gently for about an hour and a half.

Once the lamb is tender and the broth has developed its signature richness, add potatoes, tomatoes, and rinsed chickpeas. Allow the soup to cook for another fifteen to twenty minutes, just until the potatoes are fork-tender. Finally, turn off the heat and let the soup rest, covered, for fifteen minutes before serving. This step allows the flavours to meld.

How to Serve Nohat Shurpa

Shurpa is best enjoyed in deep bowls, ensuring each serving includes a generous portion of meat, vegetables, and chickpeas. To enhance the flavours, add a dollop of sour cream for creaminess, fresh herbs like parsley, dill, or violet basil for brightness, and a slice of warm, crusty bread to soak up the rich broth. If you like an extra kick, sprinkle in some chopped chilli or ground red pepper.

Health Benefits of Shurpa

Nohat shurpa is not just delicious—it’s packed with nutrients. Lamb provides essential proteins and minerals, while chickpeas are an excellent source of fibre and plant-based protein. The mix of vegetables and spices delivers a variety of vitamins and antioxidants, making this soup a wholesome and nourishing meal.

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Nohat Shurpa – Uzbek Lamb and Chickpea Soup Recipe

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Shurpa (Nohat Shurpa) is a rich and hearty Uzbek soup made with slow-cooked lamb, chickpeas, and vegetables in an aromatic broth. This traditional dish is packed with deep flavours, thanks to its slow-simmering process and a perfect blend of warm spices. Whether you're looking for a comforting winter meal or a nourishing dish to enjoy year-round, this authentic recipe is a must-try.

Prep Time 10 minutes

Cook Time 1 hour 50 minutes

Additional Time 15 minutes

Total Time 2 hours 15 minutes

Ingredients

• 600g lamb on the bone
• 3 medium potatoes, peeled and cut into large chunks
• 2 carrots, sliced into thick pieces
• 1 can (400g) chickpeas, rinsed and drained
• 3 tomatoes, quartered
• 2 large onions, sliced into thick half-rings
• 1 whole garlic head, unpeeled
• 2 tablespoons neutral-flavoured oil (sunflower or vegetable oil) OR lamb fat - kurdyuk
• 1.5 litres cold water
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 teaspoon cumin (zira)
• 1 teaspoon ground coriander
• ½ teaspoon ground red pepper
• ½ teaspoon sumac
• Fresh herbs (parsley, dill, or violet basil) for serving
• Optional: Sour cream and extra chilli for garnish

Instructions

1. Brown the meat – Heat oil in a heavy cast-iron pot, Dutch oven, or kazan over medium-high heat. Add the lamb pieces and sear for 5–7 minutes until they develop a golden crust.
2. Add onions and stir for 3–4 minutes until they soften slightly. Sprinkle in salt, black pepper, cumin, coriander, ground red pepper, and sumac. Cook for another 2 minutes to release the aromas.
3. Add carrots and stir. Pour in cold water, ensuring the meat is fully covered. Place the whole garlic head in the centre. Lower the heat to a gentle simmer and cook uncovered for 1.5 hours, making sure the soup never reaches a full boil.
4. Toss in the potatoes, tomatoes, and rinsed chickpeas. Let the soup cook for another 15–20 minutes until the potatoes are fork-tender. Adjust seasoning if needed.
5. Turn off the heat, cover with a lid, and let the soup rest for 15 minutes. This step helps the flavours fully develop.
6. Ladle the soup into deep bowls, ensuring each portion has a generous mix of lamb, chickpeas, and vegetables. Garnish with fresh herbs and serve with warm bread. Optionally, add sour cream or extra chilli for a richer taste.

Notes

This authentic Uzbek nohat shurpa is best enjoyed fresh, but it also tastes even better the next day as the flavours continue to deepen. Enjoy this soul-warming dish as a complete, nourishing meal!