Chorba

Ingredients

• Beef or lamb: 500 grams (cut into pieces)

• Onions (large): 2 (chopped)

• Garlic cloves: 3 - 4 (chopped)

• Carrots: 2 (cut into pieces)

• Tomatoes: 2 (cut into pieces)

• Chickpeas: 1 cup (soaked overnight in advance)

• Tomato paste: 1 tablespoon

• Olive oil: 1 tablespoon

• Cumin powder: 1 teaspoon

• Sweet paprika powder: 1 teaspoon

• Salt: 1 teaspoon

• Black pepper powder: 1/2 teaspoon

• Fresh coriander: 1/2 cup (chopped)

• An appropriate amount of water

• Tea rubs: 3- 5g

Instructions

1. Dice the beef or lamb, cut the carrots and tomatoes into appropriate size pieces, and chop the onion and garlic.

2. Heat the olive oil in a large pot, add the chopped onion and garlic, and sauté until the onion turns translucent.

3. Add the chopped beef or lamb and fry until the surface changes color.

4. Add the cumin powder, sweet paprika, tea rubs, salt and black pepper, and stir well to coat the meat with the spices.

5. Then add the chopped carrots, tomatoes and soaked chickpeas and continue to stir for a few minutes.

6. Pour in the tomato paste, stir well, and then add enough water to cover all the ingredients.

7. Bring the soup to a boil over high heat, then simmer on low heat for 1.5 - 2 hours, until the meat and chickpeas are soft.

8. Adjust the amount of salt and pepper to your taste.

9. Add the chopped coriander before serving and stir well.