As a kid I used to really dislike “Shorwa” for some reason. Now I love this warming dish during winter.
Shorwa is a stew that is typically made with chicken, beef or lamb. I have used chicken drumsticks in this recipe. Feel free to replace the chicken with 400 grams beef or lamb on the bone and see notes below.
1 knob ginger
3 cloves garlic
2 small red chillies - optional
1/2 cup chopped coriander
1 cup chicken stock
1 tsp paprika
1 tsp black pepper
1 tsp cumin
1 tsp turmeric
1 tsp ground coriander seeds
1/2 tsp salt
1 cup black eyed peas
1 large onion chopped
6 tbsp olive oil
4 chicken thighs skins removed
1 fresh tomato
1 cup Passta or tomato puree
1 tbsp tomato paste
1 fresh tomato
3 whole medium potato peeled
1.5 cup water
1 slice Afghan or Lebanese bread to serve
Put the ginger, garlic, red chillies and chopped coriander into a blender with half cup of chicken stock and blend into a paste. Set aside.
Put the black eyed peas into a microwave safe bowl and cover with water and a plastic wrap. Microwave the peas for 10 minutes or until slightly softened but not cooked. Set aside.
Meanwhile, put a heavy set pot or pressure cooker or slow cooker on medium heat.
Add the onion, olive oil, salt, paprika, black pepper, cumin, turmeric, ground coriander seeds and the ginger and garlic paste along with the chicken thighs into the pot.
Cook together, stirring often to ensure the bottom doesn’t burn. When the oil begins to separate from the sauce, add the fresh tomato, Passata, tomato paste and the rest of the chicken stock. Cook until oil separates from the mixture.
Drain the black eyed peas and add to the pot with the potato. Add water.
Cover the lid of the pressure cooker or slow cooker for 20 minutes or until the chicken is cooked through and you are left with a rich red soup.
If cooking in a pot on the stove top, cover, lower the heat and simmer until the chicken is cooked through. Keep checking often as the water may have evaporated on the stove top and you may have to add water to ensure you get a soup consistency.
The chicken should be falling off the bone and the potato and peas should be cooked through without falling apart.
Once the soup is cooked it’s ready to serve. The traditional way we served this stew was to rip warm Afghan bread into a bowl. The meat, potato, peas and soup would then be served on top of the bread and the soup poured over the top. This creates a fantastic bowl of comfort food. If you can’t find Afghan bread, use warmed Lebanese bread instead.
A fantastic idea for left overs is to cook rice in this soup (without the peas, potato, meat) using the absorption method.
Or use this soup instead of water in my traditional Afghan rice recipe here.
Note: If using red meat for this stew please following these steps:
- Add 1/2 tsp cinnamon with the other spices
- Instead of adding the raw potato add boiled potato right at the end before serving
- Microwave the black eyed peas until cooked (maybe 20 minutes) and add them right at the end with the potato