Algerian red soup with oriental spices

Ingredients

For 4 servings

• •300 g 300 g Lamb
• •125 g 125 g Chickpeas
• •80 g 80 g Vermicelle(s)
• •3 3 Tomato(s)
• •2 2 Carrots
• •1 1 Courgette(s)
• •1 1 Navet(s)
• •2 2 Celery Branches
• •2 c. à soupe 2 tablespoons Tomato concentrate
• •6 cl 6 cl Olive oil
• •1 c. à café 1 coffee c. Curcuma
• •1 c. à café 1 coffee c. Paprika
• •1 c. à café 1 coffee c. Ras el-hanout
• •2 2 branch(s) Fresh coriander
• •2 Onion(s)
• •Salt
• •Pepper

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.