Algerian Chorba Vegetarian Recipes

Steps:

• Place freekeh in a bowl and cover with cold water. Set aside.
• Combine lamb, onion, pepper, paprika, cinnamon, and salt in a pot. Add oil, 1/2 of the cilantro, 1/2 of the mint, and celery and simmer over low heat for 15 minutes. Stir in chickpeas and cover with a little water. Bring to a gentle simmer. Add tomato paste, zucchini, and carrot and mix well.
• Set a steamer over the pot and add tomatoes. Cover and steam tomatoes until soft, about 5 minutes. Crush tomatoes using a wooden spoon so pulp drips into the soup. Discard leftover tomato peels. Add potato and enough water to cover. Simmer until potato is soft, about 10 minutes.
• Drain freekeh and add to the soup. Simmer until soft, about 15 minutes. Remove celery stalk. Sprinkle soup with remaining cilantro and mint before serving.

Steps:

• Sautee onions and garlic in olive oil until onion is translucent. Add cilantro and veggies and spices and stir it around, then add water and cover.
• Let cook over medium heat until vegetables are tender, about 15 minutes.
• Take vegetables out when tender and mash or puree, then return to the pot.
• Add tomato paste, garbanzos, and bulgher wheat, cook another 10- 15 minutes. Add additional water if necessary (if soup looks too thick while cooking).

Steps:

• Place oil in a large pan, add the chicken & fry to seal all over. Add the spices & fry for a minute more.
• Add all the other ingredients except the coriander / cilantro, chickpeas & the lemon juice. Bring to the boil then reduce heat, cover & simmer 1 hour.
• 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.
• 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.
• 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.

Steps:

• Sauté the onion, carrots and celery with a glug of olive oil until soft. Add the garlic, spices and tomatoes and cook for a further 2 minutes.
• Add the lentil, stock, salt and pepper, cover and simmer for 30 mins or until lentils are soft.
• Squeeze on the lemon and add the chopped Corriander.