Algerian Chicken and Vermicelli White Chorba
Chorba beïda is a white soup emblematic of Algerian cuisine, often prepared during Ramadan for its mildness and lightness. Unlike the spicier red chorba hamra, this one highlights the tenderness of chicken and the freshness of herbs. You'll love its simplicity: no complex spices needed, just a few basic ingredients that reveal authentic flavors. In Algeria, every family has its own version, but all share that comforting taste reminiscent of family meals. If you're wondering about the most popular traditional Algerian dishes, chorba is one of them, along with couscous and tajine. Make it for a light and tasty dinner, and let yourself be transported by its subtle aromas.
Ingredients
- Chicken breasts300 g
- Onion1 medium
- Celery stalk1 stalk
- Fresh cilantro1 bunch
- Fresh mintA few leaves
- Cooked chickpeas200 g
- Vermicelli50 g
- Olive oil2 tbsp
- Salt1 tsp
- White pepper1/2 tsp
- Water1.5 L
Instructions
- 1
In a pot, heat the olive oil and sauté the chopped onion and diced celery until translucent.
- 2
Add the chicken cut into cubes, season with salt and pepper, and brown for a few minutes.
- 3
Pour in the water, add the cooked chickpeas, and bring to a boil. Simmer over medium heat for 15 minutes.
- 4
Stir in the vermicelli and continue cooking for 5 to 7 minutes until tender.
- 5
Add the chopped cilantro and mint, adjust seasoning, and serve hot.
🍽️ Rejoignez BantajCuisine gratuitement
Sauvegardez vos recettes, créez des collections et accédez au Mode Cuisine.
Avis
(0)Aucun avis. Soyez le premier a noter cette recette !