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Charcoal-Grilled Tripoli Shorba Soup with Chicken

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Indulge in a piping hot bowl of Tripoli Shorba Soup, a true delight from the vibrant streets of Libya! This aromatic broth highlights tender chicken, a symphony of spices, and fresh garnishes that elevate the flavors beautifully. While the recipe calls for charcoal grilling for that smoky essence, feel free to adapt it to suit your kitchen setup! Whether you're enjoying it alone or sharing it with friends, this soup is perfect for warming up any day.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Africa
Cuisine: Libyan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g chicken thighs, boneless and skinless
  • 150 g chickpeas, soaked overnight
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 medium tomatoes, pureed
  • 1 large carrot, diced
  • 1 liter chicken broth
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • Fresh cilantro, chopped optional
  • Lemon wedges optional
  • A drizzle of harissa paste optional

Equipment

  • Large pot
  • Large mixing bowl
  • Charcoal grill or stovetop grilling pan
  • Chef's knife
  • Wooden spoon
  • Ladle

Method
 

  1. Preheat your charcoal grill or stovetop grilling pan on medium-high heat.
  2. Rub the chicken thighs with olive oil, salt, pepper, cumin, coriander, and smoked paprika. Grill for about 6-8 minutes on each side or until golden brown and cooked through. Remove from the grill and set aside.
  3. In a large pot, heat a little olive oil over medium heat. Add the chopped onions and sauté until translucent, approximately 5-7 minutes.
  4. Stir in the minced garlic and diced carrots, cooking for another 3-4 minutes until fragrant.
  5. Add the pureed tomatoes and chickpeas. Mix well and let it simmer for about 10 minutes.
  6. Pour in the chicken broth and bring the mixture to a boil. Reduce heat and let it simmer for 20 minutes until the chickpeas are tender.
  7. While the soup is simmering, shred the grilled chicken into bite-sized pieces.
  8. Add the shredded chicken to the pot and adjust seasoning with salt and pepper. Cook for an additional 5 minutes.
  9. Serve hot with fresh cilantro, lemon wedges, and a drizzle of harissa for a kick!

Nutrition

Calories: 350kcalCarbohydrates: 35gProtein: 28gFat: 10gSodium: 500mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 250IUVitamin C: 18mgCalcium: 60mgIron: 2.5mg

Notes

Feel free to replace chicken thighs with chicken breast for a leaner option.
For added flavor, consider incorporating a pinch of saffron in the broth!
The soup can be refrigerated for up to 3 days and reheated on the stove, but best enjoyed fresh.
Experiment with the spices! Each household in Libya has its own twist on shorba, so don’t hesitate to make it your own. Enjoy the process as much as the outcome!

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