Algerian Chorba Beida — Chicken and Vermicelli Soup with Cinnamon
Chorba beida, literally “white soup,” is a treasure of Algerian cuisine, often served during Ramadan. Its specialty? A mild, cinnamon-scented base without tomato that warms the heart. Wondering which spices characterize Algerian cooking? Ras el-hanout and cinnamon are two pillars, and you find them here in subtle harmony. This soup is lighter than a chorba hamra but just as comforting. The vermicelli adds a melting texture, while chicken and vegetables make it a complete meal. A squeeze of lemon at the end awakens all the flavors. Easy and quick, it's the perfect recipe for a cozy dinner.
Ingredients
- Chicken breast300 g
- Onion1 medium
- Carrot1 medium
- Turnip1 small
- Celery stalk1 stalk
- Cooked chickpeas100 g
- Vermicelli50 g
- Ground cinnamon1/2 teaspoon
- Ras el-hanout1/2 teaspoon
- Olive oil2 tablespoons
- Salt1 pinch
- White pepper1 pinch
- Water1.5 L
- Fresh coriander1 bunch
- Lemon1/2
Instructions
- 1
Chop the onion and cut the chicken into small cubes. Sauté the onion in hot olive oil until translucent, then add the chicken and brown.
- 2
Add the diced carrot and turnip, chopped celery, ras el-hanout, cinnamon, salt and pepper. Stir and cook for 2 minutes.
- 3
Pour in the water, bring to a boil, then reduce the heat and simmer covered for 15 minutes.
- 4
Add the cooked chickpeas and vermicelli. Continue cooking for 5 to 7 minutes until the vermicelli is tender.
- 5
Adjust seasoning, sprinkle with chopped fresh coriander and serve hot with a squeeze of lemon.
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