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Chorba
Chorba is a spicy meat and vegetable soup, typical of the Maghreb. This is my own personal version.
164 K 4.5/5 (10 reviews)529507
Last modified on: May 4th 2012
For 6 people, you will need:
- 1
1 onion - 2
2 cloves garlic - 3
3 carrots - 4
2 turnips - 5
300 g cauliflower - 6
200 g chicken breast - 7
5 tablespoons olive oil - 8
30 g spices for couscous - 9
70 g tomato paste - 10
1 litre 500 ml water - 11
150 g tinned (canned) chickpeas - 12
150 g vermicelli - 13
Fresh coriander (cilantro) - 14
1 lemon - 15
Salt - 16
Pepper - Total weight: 3,470 grams
Times for this recipe
Preparation
60 min.
Cooking
1 hour 15 min.
All in all
2 hours 8 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 10 min.
Stage 3 - ⌛ 10 min.
Peel and wash 2 turnips, then grate.
Stage 4 - ⌛ 15 min.
Wash 300 g cauliflower and only keep the small florets.
Stage 5 - ⌛ 5 min.
Cut 200 g chicken breast into small dice.
Stage 6 - ⌛ 3 min.
Heat 5 tablespoons olive oil in a large pan and add the chopped onion and garlic clove, salt and pepper.
Cook without colouring.
Cook without colouring.
Stage 7 - ⌛ 2 min.
Add the carrots, turnip and cauliflower. Mix well.
Stage 8 - ⌛ 2 min.
Stage 9 - ⌛ 3 min.
Cook like this (dry) for 2 or 3 minutes, stirring frequently.
Stage 10 - ⌛ 1 hour
Stage 11 - ⌛ 3 min.
After this, remove the garlic clove and discard, then add 150 g tinned (canned) chickpeas...
Stage 12 - ⌛ 5 min.
...and 150 g vermicelli.
Leave to cook for a further 5 minutes (check the cooking time of the pasta on the paquet).
Check seasoning.
Leave to cook for a further 5 minutes (check the cooking time of the pasta on the paquet).
Check seasoning.
Stage 13
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.
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.
Keeping: A few days in the fridge in a covered container.
Source: Home made.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 2 g RDI=4 % | 7 g RDI=3 % | 2 g RDI=4 % | 63 kcal RDI=3 % | 266 kJ RDI=3 % |
| Per person | 14 g RDI=23 % | 41 g RDI=16 % | 15 g RDI=22 % | 366 kcal RDI=18 % | 1,536 kJ RDI=18 % |
| Whole recipe | 89 g RDI=137 % | 247 g RDI=93 % | 95 g RDI=130 % | 2,200 kcal RDI=110 % | 9,213 kJ RDI=110 % |
How much will it cost?
For 6 people
8.70 €
Per person
1.45 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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