Algerian Chicken Chickpea Soup Chorba Recipes

CHORBA HAMRA BEL FRIK (ALGERIAN LAMB, TOMATO, AND FREEKEH SOUP)

Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup) image

This traditional Algerian soup is prepared every day during the month of Ramadan by most families. It is usually accompanied by briks or boreks.

Provided by salima1962

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h25m

Yield 8

Number Of Ingredients 18

Ingredients

1 cup freekeh
water to cover
¾ pound lamb meat, cut into 1 1/2-inch cubes
1 onion, grated
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon ground cinnamon
salt to taste
3 tablespoons vegetable oil
1 bunch fresh cilantro, finely chopped, divided
1 bunch fresh mint, finely chopped, divided
1 stalk celery
½ (14 ounce) can chickpeas, drained
1 tablespoon tomato paste
1 zucchini, diced
1 carrot, diced
3 medium ripe tomatoes
1 potato, diced

Steps:

Place freekeh in a bowl and cover with cold water. Set aside.
Combine lamb, onion, pepper, paprika, cinnamon, and salt in a pot. Add oil, 1/2 of the cilantro, 1/2 of the mint, and celery and simmer over low heat for 15 minutes. Stir in chickpeas and cover with a little water. Bring to a gentle simmer. Add tomato paste, zucchini, and carrot and mix well.
Set a steamer over the pot and add tomatoes. Cover and steam tomatoes until soft, about 5 minutes. Crush tomatoes using a wooden spoon so pulp drips into the soup. Discard leftover tomato peels. Add potato and enough water to cover. Simmer until potato is soft, about 10 minutes.
Drain freekeh and add to the soup. Simmer until soft, about 15 minutes. Remove celery stalk. Sprinkle soup with remaining cilantro and mint before serving.

Nutrition Facts : Calories 277 calories, Carbohydrate 33.5 g, Cholesterol 24.1 mg, Fat 11.1 g, Fiber 6.9 g, Protein 13 g, SaturatedFat 2.7 g, Sodium 148.3 mg, Sugar 3 g

ALGERIAN CHICKEN & CHICKPEA SOUP ( CHORBA / SHORBA)

Algerian Chicken & Chickpea Soup ( Chorba / Shorba) image

I love this soup! During Ramadan we have it at least twice a week as everyone likes it - even my little children! I think key to this being so delicious is the preserved lemon....it really adds so much to it. I also cook this in the pressure cooker: seal chicken add all ingredients except coriander / cilantro & lemon juice. Cook on medium/high for 45 minutes. Add remaining ingredients & simmer with lid off for 1 min. Re-season & serve. This soup freezes really well, bag into portions & freeze. De-frost, re-heat, add a little more cilantro, lemon juice & ras el hanout & it's as good as before!

Provided by Um Safia

Categories < 4 Hours

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 -2 tablespoon olive oil
3 -4 chicken drumsticks
1 large onion, finely chopped
2 -3 garlic cloves, minced
4 teaspoons ras el hanout spice mix
1/2 teaspoon ginger
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
3/4 teaspoon sweet paprika
1 liter chicken stock
1 liter water
500 g canned chick-peas
400 g chopped canned tomatoes
1/4 preserved lemon, very finely chopped
1/4 cup fresh cilantro, chopped
1/2 lemon, juice of

Steps:

Place oil in a large pan, add the chicken & fry to seal all over. Add the spices & fry for a minute more.
Add all the other ingredients except the coriander / cilantro, chickpeas & the lemon juice. Bring to the boil then reduce heat, cover & simmer 1 hour.
Add the chickpeas to the pan. Take the chicken from the pan & remove all the meat from the bones, shred & put back into the pan. Simmer for a further 20 minutes.
If the soup is the consistency you like, you can add the coriander / cilantro & lemon juice now. Simmer for 1 minute, re-season if desired & then serve.
If you feel the soup needs to be a little thicker, you can either reduce it down by cooking further or thicken with plain flour.

SHORBA BAIDHA - ALGERIAN CHICKEN SOUP.

Shorba Baidha - Algerian Chicken Soup. image

Shorba Baidha, literally means white soup. It is a classic soup in Algeria & is extremely simple to make. The subtle flavours work well together to make a delcious, light soup. I have to say this is one of my all time favourite soups. It's great all year round but especially loved during Ramadan or to eat when you are feeling ill. It is the egg yolk that makes this soup white so don't leave it out! The chicken in Algeria is free range & has a rich taste, if you use non-free range chicken, you might need to throw in a stock cube...

Provided by Um Safia

Categories Chicken Thigh & Leg

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

4 chicken drumsticks, skinless (or other bone-in cuts)
1 medium brown onion, finely diced
200 g canned chick-peas, rinsed & drained
2 1/2 liters water
2 inches cinnamon sticks
1/2 lemon, juice of
1 large egg yolk, beaten
1/4 cup fresh parsley, finely chopped
2 -3 teaspoons olive oil
1 1/2 tablespoons basmati rice
salt & pepper

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.

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