Chorba
Chorba is a spicy meat and vegetable soup, typical of the Maghreb. This is my own personal version.
79,8574.4/5 for 8 ratings
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
coriander - 14
1 lemon - 15
salt - 16
pepper - Total weight: 3,470 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Cooking | Start to finish |
|---|---|---|
| 57 min. | 1 hour 11 min. | 2 hours 8 min. |
Keeping:
A few days in the fridge in a covered container.At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain 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
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.
Bring to the boil, then turn down the heat and leave to simmer uncovered for about an 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.
Nutritional information
How much will it cost?
- For 6 people : 8.68 €
- Per person : 1.45 €
And to drink?: An Algerian red wine, one from the Medea region, for example, or any other full-bodied red.
Source
Home madeMore recipes?
This recipe uses (among others) | Water: You can get more informations, or check-out other recipes which use it, for example: Sugar syrup, Italian Meringue, How to use gelatin, Ali Baba bread, Caramel rice pudding, ... All |
| Cauliflower: You can check-out other recipes which use it, like for example: Cauliflower tabouleh, Du Barry soup, Harvest Gratin, Cauliflower "moelleux" in ramekins, Creamy Winter Vegetable Soup, ... All |
| Chicken breast: You can check-out other recipes which use it, like for example: Warm chicken salad, Couscous, Coq au vin, Chicken club sandwich, Lille style chicken, ... All |
| Tinned (canned) chickpeas: You can check-out other recipes which use it, like for example: Houmous, Couscous, Chickpea salad, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-06-30)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.