Algerian Chicken Chickpea Soup Chorba Shorba Recipes

CHORBA FRIK

Steps:

• Gently fry the onion until soft. Add the Garlic cook for another 2 mins then add the Cayenne and Paprika and cook for another minute.
• Add the tomato puree and stock and bring to the boil, add the Frik and simmer covered for 30 mins until Frik is soft. (I like to then wizz with a blender) Add the chickpeas and herbs and cook for a few mins until chickpeas are heated.
• Add a squeeze of lemon and serve with the Borek (see separate recipes)...... Bliss.

SHORBA BAIDHA - ALGERIAN CHICKEN SOUP.

Steps:

• In a large pot gently fry the onion in the olive oil. Add the chicken & the cinnamon stick & fry for 8 minutes, turning the chicken around to seal.
• Add the water & some salt & pepper to taste. Cover & simmer for 1 hour and 15 minutes on a medium heat.
• Remove the chicken from the bones & place the chicken back in the pot.
• Add the chickpeas to the pot & simmer for further 10 minutes covered.
• Check the seasoning & adjust if required. Add the rice & cover & cook for 15 minutes.
• Add more water & adjust seasoning or simmer uncovered if the soup is too concentrated or too watery.
• Finally, mix the egg yolk with the lemon juice. Add a few tsp of the soup to the mix & whisk then add the egg mixture to the pot in a thin steam, stirring continuously. Cook for 1 minute then add the parsley & take off the heat.

GARANTITA (ALGERIAN CHICKPEA PIE)

Steps:

• Combine flour, water, oil, salt and pepper in food processor until mixture is smooth.
• Pour into glass or metal pan at least 6x10-inch.
• Pour the beaten egg over.
• Bake 375° for 1 hour or until top becomes golden.
• Sprinkle with cumin.
• Slice and serve on baguette with harissa or other hot sauce.