Chorba


Chorba
Chorba is a spicy meat and vegetable soup, typical of the Maghreb. This is my own personal version.
147 K 4.5/5 (10 reviews)
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Last modified on: May 4th 2012
For 6 people, you will need:

Change to the quantities for:
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.
Chorba

Stage 2 - 10 min.
Chorba
Prepare and grate 3 carrots.

Stage 3 - 10 min.
Chorba
Peel and wash 2 turnips, then grate.

Stage 4 - 15 min.
Chorba
Wash 300 g cauliflower and only keep the small florets.

Stage 5 - 5 min.
Chorba
Cut 200 g chicken breast into small dice.

Stage 6 - 3 min.
Chorba
Heat 5 tablespoons olive oil in a large pan and add the chopped onion and garlic clove, salt and pepper.

Cook without colouring.

Stage 7 - 2 min.
Chorba
Add the carrots, turnip and cauliflower. Mix well.

Stage 8 - 2 min.
Chorba
Add the chicken and 30 g spices for couscous*. Mix well.

(* see below).

Stage 9 - 3 min.
Chorba
Cook like this (dry) for 2 or 3 minutes, stirring frequently.

Stage 10 - 1 hour
Chorba
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.

Stage 11 - 3 min.
Chorba
After this, remove the garlic clove and discard, then add 150 g tinned (canned) chickpeas...

Stage 12 - 5 min.
Chorba
...and 150 g vermicelli.

Leave to cook for a further 5 minutes (check the cooking time of the pasta on the paquet).

Check seasoning.

Stage 13
Chorba
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.
Keeping: A few days in the fridge in a covered container.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe90 RDI=30 %250 RDI=20 %100 RDI=10 %2,200 RDI=110 %9,210 RDI: 110 %
Per 100 g2 RDI=1 %7 RDI=1 %2 RDI=0 %60 RDI=3 %270 RDI: 3 %
Per person10 RDI=6 %40 RDI=4 %20 RDI=2 %370 RDI=20 %1,540 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, egg
How much will it cost?
  • For 6 people : 8.70 €
  • Per person : 1.45 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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