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Chorba-Shorba (Algerian Chickpea and Chicken Soup)

Course Soup
Cuisine Algerian
Author International Cuisine

Ingredients

  • 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

Instructions

  • 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.