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Ramadan Recipe: Chorba
For the soup:
- 2-3 T extra virgin olive oil
- 1 large red onion, chopped
- 4 small red potatoes, chopped
- 1 medium sweet potato, chopped
- 2 medium zucchini, chopped
- 2 T chopped cilantro (I subbed flat leaf parsley)
- 4 large tomatoes, chopped, with juice
- 1 T saffron threads
- 6-8 cups chicken stock (low sodium if commercial)
- salt and pepper to taste
- 1 T ground cumin
- 2 T ground coriander
- 4 cups cooked chickpeas (about 2 15-oz cans, drained and rinsed, OR if using homemade, just throw the cooking stock in and use less chicken stock)
- 1/2 lb dried angel hair, broken into smaller pieces
- 1/2 small preserved lemon, rind only, minced
- juice of 1 lemon
- harissa for garnish
- spicy chickpeas for garnish
For spicy chickpeas:
- 1-2 cups cooked chickpeas
- 2 T harissa
- fresh lemon juice to taste
- 3 T extra virgin olive oil
- salt and pepper to taste
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Heat the oil in a large pot or Dutch oven.
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Add the onions with a pinch of salt and cook over medium heat, stirring occasionally, until softened and golden, about 7 minutes.
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Add the potatoes and sweet potatoes with a pinch of salt. Toss to stir.
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Let fry, stirring every 3-4 minutes, for 10 minutes.
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Add the zucchini and chopped cilantro with a pinch of salt.
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Cook, stirring, for 2-3 minutes. Add the tomatoes, saffron and chicken stock.
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Add less chicken stock if you are using homemade cooked chickpeas with the cooking broth.
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Use more if you are using canned chickpeas.
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Bring to a boil.
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Add the chickpeas (with cooking liquid if you cooked them), cumin, coriander, minced preserved lemon peel and angel hair.
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Let simmer briskly or boil gently to blend the flavors and cook the pasta, about 20 minutes.
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Season with the fresh lemon juice and salt and pepper to taste before serving.
Serve with harissa and spicy chickpeas on the side.
To make the spicy chickpeas:
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Either cook chickpeas or drain and rinse canned chickpeas.
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Toss with the harissa and extra virgin olive oil.
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Then toss in lemon juice to taste (start with 1 tablespoon or 2) and salt and pepper.
Let rest.
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