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Libyan Beef and Chickpea Soup

Libyan Beef and Chickpea Soup

By Diane UngerAugust 6, 2018

  • Makes
    4 servings
  • Cook Time
    30 minutes

Sharba libiya translates as “Libyan soup,” and it is considered one of the country's national dishes. Hunks of beef or lamb and dried mint are common in traditional versions. Our version takes a faster approach using meatballs made with beef. We also favor the fresher flavor and aroma of fresh mint. Serve with warm flatbread.

Tip

Don't forget to mash 1 cup of the drained chickpeas; the chickpeas' starch lends body to the soup. A potato masher or fork works best. After adding the meatballs to the pot, don't stir vigorously or they will break apart.

Ingredients
  • 1 ½

    slices hearty white sandwich bread (2 ounces)

  • 8

    ounces 90 percent lean ground beef

  • Kosher salt

  • ¾

    cup finely chopped fresh mint, divided

  • 2

    tablespoons extra-virgin olive oil

  • 1

    large yellow onion, finely chopped

  • 1

    tablespoon ground cumin

  • 2

    teaspoons ground turmeric

  • 14 ½

    -ounce can diced tomatoes with chilies

  • ⅓

    to ½ cup harissa, plus more to serve

  • 1 ½

    quarts low-sodium chicken broth

  • 2

    15½-ounce cans chickpeas, rinsed and drained, 1 cup mashed

  • Lemon wedges, to serve

Step 1

In a medium bowl, combine the bread and 3 tablespoons water. Let stand until the bread absorbs the water, about 5 minutes, then use a fork to mash to a smooth paste. Add the ground beef, ½ teaspoon salt and ¼ cup of mint. Use your hands to mix well, then form into 20 balls (1 tablespoon each) and place on a large plate. Refrigerate until needed.

Step 2

In a large Dutch oven over medium, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes.

Add the cumin and turmeric and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes with juices and the harissa, then cook, stirring occasionally, until thickened slightly, about 2 minutes.

Stir in the broth and whole and mashed chickpeas, bring to a simmer over medium-high, then reduce to medium and cook, uncovered and stirring occasionally, for 15 minutes.

Step 3

Add the meatballs and stir gently to distribute. Bring to a simmer over medium-high, then reduce to low and cook until the meatballs are no longer pink at the center, about 5 minutes.

Off heat, stir in the remaining ½ cup mint. Taste and season with salt. Serve with lemon wedges and additional harissa.