Chorba


Chorba
Chorba is a spicy meat and vegetable soup, typical of the Maghreb. This is my own personal version.
159 K 4.5/5 (10 reviews)
Grade this recipe:
Keywords:
Last modified on: May 4th 2012
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama
For 6 people, you will need:

Change to the quantities for:
Change measures:
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 1

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

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

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

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

Stage 6 - 3 min.
Chorba : Stage 6
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 : Stage 7
Add the carrots, turnip and cauliflower. Mix well.

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

(* see below).

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

Stage 10 - 1 hour
Chorba : Stage 10
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 : Stage 11
After this, remove the garlic clove and discard, then add 150 g tinned (canned) chickpeas...

Stage 12 - 5 min.
Chorba : Stage 12
...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 : 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.
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
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)
Other recipes you may also like
Sugar syrup
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
February 21th 2011770 K3.5 8 min.
Coconut paste
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is.
October 13th 2010306 K 14.2 15 min.
Scallops with crunchy vegetables and wine sabayon
Scallops with crunchy vegetables and wine sabayon
This is a bed of vegetables cut small, lightly cooked to stay crunchy. The scallops are cut in half and fried, filled with a morsel of foie gras, and served coated with a savoury reduced white wine sabayon. It entails some work, but the result is impresive.
June 11th 2011324 K4 2 hours 60 min.
Rémoulade dressing
Rémoulade dressing
This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty.
October 3rd 2010893 K3.8 6 min.
Millefeuille
Millefeuille
Millefeuille is one of the best pastries available, if it is well made, i.e.: 2 layers of light vanilla cream between 3 layers of fine crispy (possibly caramelized) puff pastry.
October 13th 2010344 K4.6 1 hour 45 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-10-19)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your e-mail address 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.

Back to top of page