Algerian Chicken & Chickpea Soup ( Chorba / Shorba) |
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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 6 |
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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! 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 |
Directions:
1. Place oil in a large pan, add the chicken & fry to seal all over. Add the spices & fry for a minute more.
2. Add all the other ingredients except the coriander / cilantro, chickpeas & the lemon juice. Bring to the boil then reduce heat, cover & simmer 1 hour.
3. 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.
4. 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.
5. 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.
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