Vegetarian chorba, the fragrant and tasty soup!

Ingredients

• 14 oz whole peeled tomatoes (1can)
• 2.5 oz vermicelli pasta
• 9 oz cooked chickpeas (drained, 1 can)
• 4 cups water
• 1 onion
• 1 carrot
• 1/2 bouquet of parsley
• Some mint leaves
• 1 Tbsp olive oil
• 1 tsp paprika
• 1 pinch of grounded cinnamon
• Salt
• Pepper

Materials

• A saucepan
• An immersion blender
• A cutting board
• A knife
• A wooden spoon
• A ladle

Preparation

• Pour olive oil in a pan and brown the chopped onions.
• Add the peeled and chopped carrot, tomatoes, paprika, cinnamon, salt, pepper and parsley. Pour in the water, mix and cook for 20 minutes covered.
• Remove from the heat, mix everything using your hand blender then put the pan back on the heat. Add the chickpeas and cook for 10 minutes uncovered.
• Add the vermicelli pasta, mix and cook for 5 more minutes.
• Pour your chorba soup into a deep plate and sprinkle everything with freshly chopped mint. Enjoy your food !

Cookware

Attributes

Questions

Photos of members who cooked this recipe