Chorba

Chorba is a spicy meat and vegetable soup, typical of the Maghreb. This is my own personal version.

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Minestrone

For2 people 3 people 6 people 12 people 18 people

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For 6 people, you will need:

1 onion
2 garlics clove
3 carrots
2 turnips
300 g cauliflower
200 g chicken breast
5 tablespoons olive oil
30 g spices for couscous
70 g tomato paste
1 litre 500 ml water
150 g tinned (canned) chickpeas
150 g vermicelli
coriander
1 lemon
salt
pepper

Nutritional information:

Whole recipe

Calories

2201

110%

Proteins

89g

34%

Carbohydrates

247g

23%

Fats

95g

14%

Per 100 g

Calories

Proteins

Carbohydrates

Fats

<1%

Per person

Calories

366

18%

Proteins

14g

Carbohydrates

41g

Fats

15g

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 57 min.
Cooking : 1 hour 11 min.
Start to finish : 2 hours 8 min.

Preservation : A few days in the fridge in a covered container.

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How much will it cost?

For 6 people : 8.68 €
Per person : 1.45 €

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Note : These prices are only approximate. Read more...

Step by step recipe:

Prepare 1 onion and chop, leave 2 garlics clove "en chemise".
Prepare and grate 3 carrots.
Peel and wash 2 turnips, then grate.
Wash 300 g cauliflower and only keep the small florets.
Cut 200 g chicken breast into small dice.
Heat 5 tablespoons olive oil in a large pan and add the chopped onion and garlic clove, salt and pepper. Cook without colouring.
Add the carrots, turnip and cauliflower. Mix well.
Add the chicken and 30 g spices for couscous. Mix well. ( see below).
Cook like this (dry) for 2 or 3 minutes, stirring frequently.
Pour in 1 litre 500 ml water, add 70 g tomato paste and mix well. Bring to the boil, then turn down the heat and leave to simmer uncovered for about an hour.
After this, remove the garlic clove and discard, then add 150 g tinned (canned) chickpeas...
...and 150 g vermicelli. Leave to cook for a further 5 minutes (check the cooking time of the pasta on the paquet). Check seasoning.
Serve piping hot with a generous squeeze of lemon juice and a sprinkling of chopped fresh coriander.

Remarks:

As with any "regional" recipe, please remember that this is only ONE chorba recipe and not THE chorba recipe.

The proportions are for guidance, so do vary them to your own taste.

The diced chicken can be either raw or cooked (as in the photos) and this is a good way to use up leftovers.

If you can't find a ready-made mix of couscous spices, you can make your own from: cumin, coriander (ground), cinnamon, nutmeg, ginger, cardamom and turmeric. Paprika, cloves and caraway are also sometimes used.

And to drink?

An Algerian red wine, one from the Medea region, for example, or any other full-bodied red.

Source:

Home made

Last modified on: May 4^th 2012

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