Vegetarian chorba, the fragrant and tasty soup!
If you like comforting, spicy and oriental recipes, this chorba soup should please you! Usually, it is made up of meat (mainly lamb or mutton) but here we have decided to offer you its vegetarian version. Very consistent thanks to chickpeas, you'll love this starter! Follow our step by step recipe below↓
Ingredients
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 !
Observations
Can I add meat to this recipe?
Traditionally, this recipe is prepared with mutton or lamb. You can also add chicken, beef, veal and also fish.
How to serve this recipe?
As in our recipe, you can sprinkle chopped mint on top of your chorba soup before serving it. Many like to accompany it with a squeeze of lemon juice as well. Test and tell us what you prefer in the comments :-)
How long can I keep this chorba soup?
You can keep it for 3-4 days in the refrigerator in an airtight container.
Can I freeze chorba soup?
No problem ! To defrost your chorba soup, place it in a saucepan over low heat while stirring regularly.
Can I eat chorba soup during Ramadan?
Absolutely, chorba soup will be very appreciated to break the fast after a day without eating or drinking! Consumed at the beginning, it will whet your appetite for the rest of the meal :-)
What should you replace vermicelli pasta with?
You can replace the vermicelli with frik (crushed wheat).
