Algerian Shorba. Thick soup with lamb, chicken, chickpeas, vegetables and spices
6 servings
90 minutes
Algerian shorba is a rich and aromatic soup rooted in traditional North African cuisine. Its secret lies in the combination of tender lamb and chicken meat, thick chickpea broth, and a wealth of vegetables that add depth and richness to the flavor. Tomatoes provide a slight acidity, while spices give it a warm, spicy character. Mint and cilantro refresh the dish, creating a harmonious aftertaste. This soup has warming properties and is perfect for cozy home dinners as well as festive family meals. Its thick texture makes it a hearty and nutritious dish, while the addition of bulgur or vermicelli adds softness and richness. It is served hot with lemon, which adds a subtle citrus note that highlights the wonderful balance of flavors.
1
We place everything in a high-sided pot as we cut.
2
Lamb should be cut into small cubes, about two to three centimeters on each side. The onion and carrot are cut into medium pieces – about half a centimeter.
- Mutton: 500 g
- Onion: 1 piece
- Carrot: 2 pieces
3
We peel the potatoes and leave them whole.
- Potato: 3 pieces
4
Peel the tomato and cut it into small pieces – about the size of a carrot.
- Tomatoes: 5 piece
5
We cut the zucchini into cubes.
- Zucchini: 1 piece
6
Chop the mint and cilantro very finely, and set aside ¼ separately – it will be added at the end of cooking. Put the rest directly into the pot.
- Coriander: 1 bunch
- Mint: 1 bunch
7
We add spices and a teaspoon of salt to the same pot, of course, we also add tomato paste, chickpeas, and olive oil.
- Ground black pepper: 0.5 teaspoon
- Ground cinnamon: 0.3 teaspoon
- Cumin seeds (jeera): 0.5 teaspoon
- Tomato paste: 3 tablespoons
- Chickpeas: 150 g
- Olive oil: 4 tablespoons
8
In the end, all ingredients should be in the pot, except for a small amount of cilantro, mint, lemon, and seeds.
9
Pour in some water, so that it is about halfway below the overall level of ingredients in the pot. Mix everything and put it on high heat.
10
As soon as signs of boiling appear, reduce the heat to low and leave it for a quarter of an hour, stirring to prevent the vegetables from sticking to the bottom. Do not remove any meat foam.
11
After a quarter of an hour, we add about one and a half liters of water and increase the heat again.
12
Once the soup boils, reduce the heat and let it cook for about another half hour.
13
When the potatoes are cooked, they need to be taken out and mashed into puree, then placed back into the soup.
14
During cooking, the chicken breast should be taken out, chopped into small pieces, and then placed back in the pot.
15
Ten minutes before the end of cooking, you need to add the szechuan pepper. If desired, it can be replaced with bulgur or, as a last resort, fine vermicelli.
- Bulgur: 150 g
16
After the soup is ready, pour it into plates, add a slice of lemon to each plate, and sprinkle with reserved herbs: cilantro and mint.
- Lemon: 1 piece
- Coriander: 1 bunch
- Mint: 1 bunch