Looking for a warm, filling Afghan dish that’s packed with protein and flavor?
You’ll love Mashawa.
It’s a rich and hearty soup made with meatballs, beans, lentils, and wheat. Each layer adds depth and comfort. It’s one of those dishes that fills your kitchen with the kind of aroma that makes everyone ask, “What are you cooking?”
Mashawa is often made in large batches. It’s ideal for sharing, storing, and enjoying over a couple of days. It also uses a pressure cooker, which helps speed up the process while keeping all the flavor in.
Let’s walk through everything you need to make it.
What Is Mashawa?
Mashawa is a traditional Afghan soup made with chickpeas, kidney beans, lentils, wheat, and meatballs. It’s simmered in a tomato-spiced broth and topped with yogurt and dried mint.
What makes it special?
It uses several types of legumes.
Each step builds flavor gradually.
It’s hearty without being heavy.
You can customize it based on what you have.
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Tips for Best Results
Soak your chickpeas, kidney beans, and wheat overnight.
Use fresh garlic and onions for the best flavor.
If you don’t have meatballs, it still tastes great on its own.
Adjust chili based on your spice level.
Tune in to a quick video on making this tasty Recipe
Equipment needed to make mashawa
Common Questions
What yogurt works best for topping?
Use plain full-fat yogurt or Afghani Qoroot. Keep it thick so it doesn’t water down the soup.
Can I make this without a pressure cooker?
Yes, but it will take much longer. You’ll need to cook each legume separately until soft.
Can I skip one of the beans?
Yes. You can use what you have on hand, but chickpeas and lentils give the best texture.
How long can I store leftovers?
It stays good in the fridge for up to 4 days. Reheat on the stove with a splash of water.
Mashawa : Afghan Meatball and Bean Soup
Cuisine: afghan4
servings30
minutes40
minutesLooking for a warm, filling Afghan dish that’s packed with protein and flavor?
You’ll love Mashawa.
Ingredients
For the Soup
¼ cup corn oil
2 onions, chopped
4 garlic cloves, minced
½ tablespoon turmeric powder
1 cup tomato sauce
8 cups water
1 tablespoon coriander powder
1 teaspoon black pepper
1 teaspoon red chili powder
2 tablespoons salt
½ cup chickpeas (soaked)
½ cup red kidney beans (soaked)
½ cup wheat (soaked)
½ cup green lentils (rinsed)
For Serving
Yogurt
Kofta (Afghan meatballs) – optional
Dried mint
Directions
- Step 1: Build the Base
- Add oil to your pressure cooker. Turn heat to medium.
- Add chopped onions and fry until golden brown.
- Stir in minced garlic and cook for 1 to 2 minutes.
- Add turmeric powder and tomato sauce.
- Saute for about 5 minutes until the sauce thickens.
- Step 2: Start Cooking the Beans
- Add 8 cups of water.
- Add coriander powder, black pepper, red chili, and salt.
- (Optional) Add one chicken bouillon cube for extra flavor.
- Add chickpeas and wheat.
- Close the lid and cook on high for 5 minutes, then medium for 15 minutes.
- Step 3: Add the Kidney Beans
- Carefully open the pressure cooker.
- Add soaked red kidney beans and stir.
- Cook again on high for 5 minutes, then medium for 25 minutes.
- Step 4: Add the Lentils
- Open the lid again.
- Add rinsed green lentils and mix well.
- Close the lid and cook on high for 5 minutes, then medium for 10 minutes.
- Your soup should now have a thick, rich consistency. If it’s too thick, add a bit of hot water to adjust.
- How to Serve Mashawa
- Spoon the soup into bowls.
- Add a dollop of plain yogurt.
- Top with meatballs (kofta) if you made them.
- Sprinkle dried mint on top.
- Stir gently before eating.
Recipe Video
Notes
Did you try this recipe?
Share your thoughts or ask a question in the comments below.
Try Afghanistan’s national dish next: Kabuli Pulao Recipe