Algerian red soup with oriental spices

Method

1. 1

   The day before: Dipping chickpeas: Start by soaking chickpeas in a large bowl of water the day before. The next day, drain them and put them aside, they'll be ready for the rest.

2. 2

   Preparation of vegetables, onion and tomatoes: Peel all vegetables and cut them in dice. Meanwhile, slice the onion and peel the tomatoes. Book it all.

3. 3

   Seizure of meat: Cut the meat into small pieces. Heat a fillet of olive oil in a large pot, then brown the meat for about 2 minutes on each side to caramelize well.

4. 4

   Add the vegetables and cook together: Add the vegetables, tomatoes and onion to the casserole with the meat, and let it come back together for 5 minutes stirring from time to time.

5. 5

   Spices, salt and pepper: Now is the time to add all your spices, then salt and pepper according to your taste. Mix well so that the flavors permeate in the preparation.

6. 6

   The fresh coriander: Cut the coriander and incorporate half into the cocotte. Keep the rest aside, you will need it for decoration when serving.

7. 7

   Add water and start cooking: Pour 1.5 litres of water into the pot and bring to a boil. Simmer over high heat for 20 minutes so that the meat and vegetables start to cook well.

8. 8

   Vermicelles, tomato concentrate and chickpeas: Add tomato concentrate, vermicelli and drained chickpeas. Taste and correct seasoning if necessary, then continue cooking covered for another 10 minutes.

9. 9

   Service and decoration: Your Algerian chorba is ready! Serve it well hot and sprinkle each bowl with a little fresh coriander for a nice presentation.

Nutrition

calories

320 kcal

fatContent

13 g

fiberContent

6 g

sugarContent

7 g

sodiumContent

520 mg

proteinContent

18 g

cholesterolContent

45 mg

carbohydrateContent

32 g

saturatedFatContent

4 g

unsaturatedFatContent

9 g

Indicative values from the source, for the original recipe.

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