Algerian Chorba
When winter creeps into Algeria, nothing warms the heart and body like a good chorba. This traditional soup, which my grandmother made with love, blends the tenderness of lamb with the softness of chickpeas and the warmth of spices. Each spoonful is a journey through the streets of Algiers, where the scents of cinnamon and cilantro fill kitchens. It's a dish of sharing, family and memories. You'll see, it will soon become a staple on your table, a comfort you'll never tire of serving.
Ingredients
- lamb (or chicken)500 g
- onions2
- tomatoes3
- chickpeas, soaked overnight200 g
- vermicelli noodles100 g
- fresh cilantro1 bunch
- tomato paste1 tablespoon
- paprika1 teaspoon
- ground cinnamon1/2 teaspoon
- cayenne pepper (optional)1 pinch
- olive oil2 tablespoons
- saltto taste
- black pepperto taste
Nutrition
Instructions
- 1
In a pot, heat the olive oil and sauté the chopped onions until translucent.
- 2
Add the meat pieces, salt, pepper, paprika and cinnamon. Brown for a few minutes.
- 3
Stir in the grated or puréed tomatoes, tomato paste and drained chickpeas. Cover with water (about 2 litres), bring to a boil, then simmer covered for 45 minutes.
- 4
When the meat is tender, add the vermicelli and cook for 5-7 minutes until al dente.
- 5
Remove from heat and sprinkle with chopped fresh cilantro. Adjust seasoning if needed.
- 6
Serve hot in bowls, with homemade bread or croutons on the side.
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