Algerian Chicken and Vegetable Chorba (Traditional Ramadan Soup)
This Algerian chorba is more than just a simple soup: it's a true sharing ritual, especially during Ramadan. You'll love its intoxicating aroma of mint and cilantro that fills the whole house. In Algeria, every family has its own version, but this chicken, vegetable, and chickpea recipe is especially flavorful. To make an authentic chorba, the secret lies in slow cooking, which allows the flavors to blend harmoniously. Feel free to adjust the amount of water to achieve your preferred texture, creamy or more liquid. So, go ahead and enjoy!
Ingredients
- chicken (thighs or drumsticks)600 g
- onion1 large
- fresh tomatoes2
- tomato paste1 tablespoon
- zucchini1
- carrot1
- chickpeas (or 1 can)100 g dry
- celery stalk1
- fresh cilantro1 bunch
- dried mint leaves1 teaspoon
- garlic2 cloves
- clarified butter (or olive oil)2 tablespoons
- salt and pepperto taste
- vermicelli (or angel hair pasta)50 g
Instructions
- 1
Soak the chickpeas overnight. Drain and set aside.
- 2
In a large pot, heat the butter and sauté the chopped onion with crushed garlic until translucent.
- 3
Add the chicken and brown it on all sides. Stir in the peeled and chopped tomatoes, tomato paste, and mix.
- 4
Add the chickpeas, diced carrot and zucchini, celery, chopped cilantro (reserve a little for later), mint, salt, and pepper. Cover with water (about 2 liters) and simmer gently for 40 minutes.
- 5
Remove the chicken, debone it, and shred the meat. Return it to the soup. Add the vermicelli and cook for another 10 minutes.
- 6
Sprinkle with remaining fresh cilantro and mint. Serve hot, accompanied with lemon and homemade bread.
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