½ lb dried chickpeas, soaked overnight and rinsed and drained
2 lbs beef or lamb meat with bones (short ribs, oxtail, ribs, leg – any cut that has both bones and meat
2 tablespoons vegetable oil
1 large onion, sliced
2 ½ quarts water
2 carrots, cut in ½ inch chunks
1 tablespoon cumin seeds, crushed in your hand
2 Yukon gold potatoes, quartered
2 bell peppers, cut in inch chunks
1 tablespoon coriander powder
¼ tablespoon chili powder
2 tomatoes, cut in quarters
Chopped green onions and cilantro for garnish
The night before, soak the chickpeas in a bowl with plenty of cold water. They will double in size.
Fry the bones and meat in oil over medium high heat until well browned. Remove and add onions, fry until just soft, then add bones back along with 2 ½ quarts of water.
Bring to a boil and skim the scum as it heats up. Add the carrots, black pepper, cumin seeds, and a bit of salt, reduce to simmer, and let it go for 1-2 hours.
Add the potatoes, bell peppers, coriander, chili powder, basil sprig, tomatoes, and drained and rinsed chickpeas. Continue to simmer for 30 minutes.
Taste and adjust seasoning. Serve garnished with chopped herbs.
Keywords: Uzbek, Shurpa, spiced soup