Algerian Chorba Hamra — Lentil and Chickpea Soup
Chorba hamra is Algeria's warmth in a bowl. This fragrant soup with red lentils and chickpeas fills your kitchen with aroma and comforts you on winter evenings. Wondering which spices are typical of Algerian cuisine? Here, cumin, paprika and a hint of cinnamon make all the difference. And for an authentic chorba, the secret lies in slow simmering and the balance between tomato and legumes. Serve it with a lemon wedge and homemade bread: a simple, generous delight that brings the whole family around the table.
Ingredients
- red lentils150 g
- cooked chickpeas100 g
- onion1
- chopped tomatoes400 g
- tomato paste1 tbsp
- olive oil2 tbsp
- ground cumin1 tsp
- paprika1 tsp
- ground coriander1/2 tsp
- cinnamon1 pinch
- salt and pepperto taste
- fresh coriandera few sprigs
- lemon1/2
Instructions
- 1
Sauté the chopped onion in olive oil until translucent.
- 2
Add the tomato paste, chopped tomatoes, cumin, paprika, ground coriander and cinnamon. Cook for 2 minutes.
- 3
Stir in the rinsed red lentils and cooked chickpeas, then pour in 1 litre of hot water. Season with salt and pepper.
- 4
Bring to a boil, then simmer over low heat for 20-25 minutes, until the lentils are tender.
- 5
Adjust the seasoning, add chopped fresh coriander and a squeeze of lemon juice before serving.
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