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.
(Serves 4-6) Ingredients: 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 Lemon wedges
Method: 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.
I am a big fan of soups. A soup with lamb and tomato I have never had though. Looks delicious and ist on the cooking list for next fall.
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