Algerian Chicken and Chickpea Soup (Chorba / Shorba)

Name: Algerian Chicken and Chickpea Soup (Chorba / Shorba)
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6 servings
Cuisine: Algerian Coastal & Tellian
Ingredients: 1 tbsp olive oil; 3 chicken drumsticks; 1 large onion; 2 garlic cloves; 4 tsp ras el hanout spice mix; 0.5 tsp ginger; 0.5 tsp turmeric; 0.25 tsp cinnamon; 0.75 tsp sweet paprika; 1 l chicken stock; 1 l water; 500 g canned chick-peas; 400 g chopped canned tomatoes; 0.25 preserved lemon; 0.25 cup fresh cilantro; 0.5 lemon

A soup of chicken, chick-peas and tomatoes, seasoned with ginger and turmeric and simmered on the stove.

1 hr 45 min · Serves 6 · Medium

Method

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Time: Prep 15 min · Cook 90 min · 105 min total
Difficulty: medium

1
Place oil in a large pan, add the chicken & fry to seal all over. Add the spices & fry for a minute more.
2
Add all the other ingredients except the coriander / cilantro, chickpeas & the lemon juice. Bring to the boil then reduce heat, cover & simmer 1 hour.
60 min
3
Add the chickpeas to the pan. Take the chicken from the pan & remove all the meat from the bones, shred & put back into the pan. Simmer for a further 20 minutes.
20 min
4
If the soup is the consistency you like, you can add the coriander / cilantro & lemon juice now. Simmer for 1 minute, re-season if desired & then serve.
1 min
5
If you feel the soup needs to be a little thicker, you can either reduce it down by cooking further or thicken with plain flour.