A hearty soup of mixed beans, chickpeas and small noodles in a spiced tomato broth, finished with fresh mint and yogurt, a comforting Afghan classic.
Mashawa is a thick, satisfying Afghan soup that brings together several different legumes β typically kidney beans, chickpeas and mung beans β along with small pieces of noodle or dumpling dough, all simmered in a well-spiced tomato and onion broth until everything turns soft and the soup thickens considerably. It's substantial enough to serve as a full meal, especially valued during colder months or as nourishing food during illness or recovery. The combination of multiple legumes gives mashawa a varied texture unlike a single-bean soup, while ground coriander and dried mint season the broth with a flavor profile distinct from many other bean soups found elsewhere. A generous dollop of plain yogurt is stirred in or served on top at the end, its tang and creaminess balancing the earthy legumes and slightly tomato-forward broth beneath. Getting the beans properly soft β really soft, well past al dente β matters here, since mashawa is meant to have a thick, almost porridge-like consistency rather than staying brothy with distinct, separate beans. Finished with a scatter of fresh mint or cilantro, this soup is warming, filling, home-style Afghan cooking at its best.
Serves 5
Simmer soaked kidney beans, chickpeas and mung beans together in fresh water until nearly tender, about 45 minutes.
In a separate pot, heat oil and cook onion until soft, then add garlic, tomatoes, coriander and turmeric. Simmer 8 minutes.
Add the cooked beans with their liquid to the tomato base, along with additional water to reach a soup consistency. Simmer 15 minutes.
Simmer the beans well past the point of just being tender β mashawa should have a soft, almost breaking-down texture, not distinct, separate beans.
Add small pasta shapes or broken noodles and salt. Cook 8 to 10 minutes until the noodles are tender and the soup has thickened.
Ladle into bowls, top each with a dollop of plain yogurt and a scatter of fresh mint.
Soak all the dried beans well ahead of time β using a mix of pre-soaked legumes helps them cook to the same soft consistency together.
Simmer the beans until they're genuinely soft, past the point most people consider al dente; mashawa has a thick, almost porridge-like character.
Add the pasta or noodles only in the final stage of cooking so they don't turn to mush from over-boiling.
Use canned beans and chickpeas to significantly shorten the cooking time, adding them along with a cup of extra broth.
Add small meat or vegetable dumplings instead of noodles for a heartier version.
Stir in a spoonful of dried mint cooked briefly in butter as a finishing garnish, a traditional touch some cooks add.
Refrigerate up to 5 days; the soup thickens considerably on standing, so loosen with extra water or broth when reheating gently on the stove.
Mashawa reflects Afghanistan's tradition of hearty, legume-based soups meant to nourish and sustain, often prepared for those recovering from illness or during colder months, with its blend of beans and noodles distinguishing it from simpler single-legume soups.
Yes β using about 3 cans of drained mixed beans and chickpeas cuts the cooking time significantly, down to around 25 minutes total once the tomato broth is built.
Plain yogurt's tang and creaminess balance the earthy legumes and tomato-forward broth, a common finishing touch across many Afghan soups and stews.
Small pasta shapes like ditalini, or broken pieces of spaghetti or egg noodles, both work well and are common substitutes for traditional hand-cut noodle pieces.
Per serving (400g / 14.1 oz) Β· 5 servings total
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