Algerian Chorba Jari — Cracked Wheat and Chickpea Soup
Chorba jari is a comforting soup enjoyed especially during Ramadan, but also on winter evenings. Its secret? The cracked wheat that gives a creamy texture, combined with tender chickpeas and aromatic meat. If you wonder which spices characterize Algerian cuisine, this recipe gives you a good idea: ras el hanout, cinnamon, and dried mint sign its authenticity. And to prepare an authentic chorba, there's nothing like good products and slow cooking. Here, no frills: simple ingredients, simmered with love, for a bowl that warms the heart and soul.
Ingredients
- cracked wheat (jari)100 g
- dried chickpeas (soaked overnight)100 g
- lamb or beef chunks250 g
- onion1
- fresh tomato2
- tomato paste1 tbsp
- fresh coriander1 bunch
- dried mint1 tsp
- ras el hanout1 tsp
- cinnamon1 stick
- olive oil2 tbsp
- salt, pepperto taste
Instructions
- 1
Sauté the meat with chopped onion in olive oil until browned.
- 2
Add grated tomatoes, tomato paste, ras el hanout, cinnamon, salt, and pepper. Stir and cook for 5 minutes.
- 3
Cover with water (about 1.5 L), add the drained chickpeas, and bring to a boil. Simmer for 20 minutes.
- 4
Stir in the rinsed cracked wheat and continue cooking for 15 minutes over low heat, stirring occasionally.
- 5
Add the chopped coriander and dried mint. Adjust seasoning and let rest for 5 minutes before serving.
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