Tunisian Chorba with Chickpeas and Vermicelli
Chorba is one of the most iconic soups in Tunisian cuisine, often enjoyed to break the fast during Ramadan. With its tender chickpeas, spicy tomato, and vermicelli, it warms the heart and soul. You might wonder what the most popular traditional Tunisian dishes are. Chorba is certainly one of them, along with couscous and mechouia salad. And if you want to know the difference between Tunisian and Moroccan cuisine, taste this soup: it's spicier, with a touch of harissa that sets it apart. The essential ingredients for Tunisian cooking are often simple: olive oil, tomatoes, harissa, and spices like cumin and coriander. Make this chorba and let yourself be transported by the flavors of Tunisia.
Ingredients
- cooked chickpeas400 g
- chopped peeled tomatoes400 g
- onion1
- garlic2 cloves
- harissa1 tbsp
- tomato paste1 tbsp
- vermicelli50 g
- olive oil2 tbsp
- ground cumin1 tsp
- ground coriander1 tsp
- salt1 tsp
- black pepper1/2 tsp
- water1.5 liters
Instructions
- 1
Finely chop the onion and garlic.
- 2
In a large pot, heat the olive oil over medium heat, then sauté the onion and garlic until translucent.
- 3
Add the harissa, tomato paste, cumin, coriander, salt, and pepper. Stir and cook for 1 minute.
- 4
Stir in the chopped tomatoes and chickpeas. Pour in the water, bring to a boil, then reduce heat and simmer for 20 minutes covered.
- 5
Add the vermicelli and continue cooking for 5 to 7 minutes, until tender.
- 6
Adjust seasoning and serve hot.
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