This soup called Chorba or Shorba, has wonderful flavor and could be served as a light lunch by itself or as a starter to an Algerian feast. It showcases the many flavors of the area using the spice ras el hanout ( a typical north African spice mix) along with preserved lemons, and cilantro. Make plenty as it freezes beautifully!
Chorba-Shorba (Algerian Chickpea and Chicken Soup)
- 4-5 chicken drumsticks
- 2 tablespoons olive oil
- 1 onion finely diced
- 3 garlic cloves minced
- 4 teaspoons ras el hanout spice mix
- ½ teaspoon ginger ground
- ½ teaspoon turmeric
- ¼ teaspoon cinnamon
- ¾ teaspoon sweet paprika
- 32 oz. chicken stock
- 32 oz. water
- Chickpeas one can about 15 ounces drained
- Diced tomatoes one can about 15 ounces
- ½ preserved lemon finely chopped
- ¼ cup fresh cilantro chopped
- ½ juice of a lemon
Place olive oil in a large pot and fry the chicken to seal all over.
Add the spices and fry for another minute
Add all the other ingredients, except the cilantro, chickpeas and lemon juice.
Bring to a boil then reduce heat, cover and simmer for one hour
Remove the drumsticks from the pan and add in the chickpeas
De-bone the chicken and add back into the soup.
Simmer for 10 more minutes
Ladle into a serving bowl and garnish with the coriander and lemon juice.
Serve warm with some bread.