Algerian Free Chorba with Chickpeas and Vegetables
Chorba is the soul of Algerian tables, especially during Ramadan. This free version with chickpeas and vegetables is a nod to tradition, meatless but just as comforting. Wondering what spices are typical in Algerian cuisine? Ras el hanout, cumin, and paprika are essentials, and they delicately flavor this soup. Easy to prepare, this chorba will quickly become a classic in your dinners. Let yourself be carried away by the flavors of the Maghreb!
Ingredients
- olive oil3 tablespoons
- onion1 large, finely chopped
- garlic3 cloves, minced
- tomato paste2 tablespoons
- fresh tomatoes3 medium, grated
- dried chickpeas150 g, soaked overnight
- carrot1, diced
- zucchini1, diced
- turnip1 small, diced
- celery2 stalks, chopped
- fresh cilantro1 bunch, chopped
- dried mint1 teaspoon
- ras el hanout1 teaspoon
- ground cumin1 teaspoon
- paprika1 teaspoon
- salt1 teaspoon
- black pepper1/2 teaspoon
- water1.5 liters
- vermicelli50 g
- lemon1, cut into wedges
Instructions
- 1
Heat olive oil in a large pot. Add onion and garlic, sauté until translucent.
- 2
Stir in tomato paste and grated tomatoes. Cook for 5 minutes, stirring.
- 3
Add drained chickpeas, carrots, zucchini, turnip, celery, cilantro, dried mint, ras el hanout, cumin, paprika, salt, and pepper. Pour in water and bring to a boil.
- 4
Reduce heat, cover, and simmer for 30 minutes until vegetables and chickpeas are tender.
- 5
Add vermicelli and cook for 5 more minutes.
- 6
Serve hot with lemon wedges.
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