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Oshpa (Kyrgyz noodle soup with lamb and chickpeas): recipe illustration
Soups

Oshpa (Kyrgyz noodle soup with lamb and chickpeas)

A hearty, comforting soup with tender lamb, melting chickpeas, potatoes and wide noodles. A family staple of Kyrgyz tables, it is served piping hot, often topped with fresh coriander.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

741 kcal per serving

Protein
38.1 g
Carbohydrates
91.1 g
of which sugars
10.9 g
Fat
21.5 g
of which saturated fat
5 g
Fiber
12.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Brown the lamb pieces in hot oil until golden on all sides.
  2. Add the sliced onions and let them colour, then pour in the water, bring to a boil and skim the surface.
  3. Add the drained chickpeas, cover and simmer gently for 1 hour.
  4. Add the sliced carrots and the potatoes cut into large cubes, then cook for another 20 minutes.
  5. Add the noodles and the crushed garlic, adjust the seasoning with salt, pepper and cumin, then cook for 10 minutes until the noodles are tender.
  6. Serve very hot, dividing the meat and vegetables among the bowls, and sprinkle with chopped coriander.

Variations and tips

Quick version. Use drained canned chickpeas and reduce the simmering time to 40 minutes.

Beef version. Replace the lamb with chuck steak cut into pieces, cooking a little longer.

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Original Ecomely recipe.