Chorba is traditional spicy tomato based Algerian soup. Usually cooked with lamb, vegetables, chickpea and vermicelli. Very tasty, easy to make and will keep you warm in a cool days.
250-300 gram lamb cut in cubes
2 carrot, sliced
1 medium onion, finely chopped
2 sticks of celery, chopped
2 cloves garlic, minced
1 can of tomatoes, with juice
200 gram chickpeas
1,5 l lamb stock/ vegetable stock or water
1/2 cup flat parsley and cilantro, finely chopped
1 zucchini cut into little cubes or sliced
100 gram little tiny macaroni or vermicelli
1 potato cut in half
2 tablespoon oil
1 teaspoon salt
1 teaspoon pepper
2 teaspoons ras el hanoud
½ teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon cumin
In a large saucepan heat up oil; add lamb and brown for 5 minutes.
Add onion, garlic and carrot; add all spices and sauté for 5-7 minutes.
Pour in stock or water; add celery, zucchini, tomatoes and bring it to a boil then reduce heat and simmer for about 45-50 minutes.
Add chickpeas and potato, and simmer for further 20 minutes.
Add vermicelli and simmer for 2 minutes. Add parsley/ cilantro and serve with lemon wedge.