Chorba

Warm up with a comforting bowl of Chorba, a fragrant North African soup brimming with chickpeas, tender vermicelli, and a hint of spice. Ideal for cozy weeknight dinners or sharing with friends on special occasions.

• 1 tablespoon olive oil
• 1 large onion
• 2 cloves garlic
• 1 cup tomatoes
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 liter vegetable or chicken broth
• 200 grams chickpeas
• 1 cup vermicelli pasta
• 1 bunch fresh parsley

Method

1. 1

   Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2. 2

   Add the minced garlic, ground cumin, and paprika. Stir for 1-2 minutes until fragrant.

3. 3

   Stir in the chopped tomatoes and cook for another 5 minutes, allowing the flavors to meld.

4. 4

   Pour in the broth and bring to a boil. Reduce to a simmer and add the chickpeas. Cook for about 15 minutes.

5. 5

   If using, add the vermicelli pasta and cook for an additional 10 minutes, or until the pasta is tender.

6. 6

   Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley.