Lamb chickpea soup

    2 hours 15 min

    This thick nourishing Algerian soup made with lamb, chickpeas, vegetables and vermicelli is very similar to the famous Chorba, except that vermicelli replace the frik (cracked wheat) and the vegetables are puréed instead of chopped. Our mum’s trick was to purée the vegetables so that we would eat this soup ungrudgingly when we were little.

    1 person made this

    Serves: 4 

    • 200g chickpeas, soaked overnight, or 1 (400g) tin chickpeas, drained
    • 400g lamb meat, cubed
    • 2 tablespoons vegetable oil
    • 1 large onion, minced
    • 1 bunch fresh coriander, minced
    • 6 to 8 mint leaves, minced
    • 1 teaspoon black pepper
    • 1 teaspoon red (or cayenne) pepper
    • 1 teaspoon cinnamon
    • 3 large ripe tomatoes, puréed
    • salt to taste
    • 2 carrots, peeled
    • 2 courgettes, peeled
    • 1 potato, peeled
    • 100g vermicelli (angel hair) pasta, broken in pieces

    Prep:15min  ›  Cook:2hr  ›  Ready in:2hr15min 

    1. If using dried chickpeas, soak them overnight in plenty of cold water.
    2. The next day, place the meat in a cooking pot. Add the oil, onion, half of both the coriander and the mint, and the drained soaked chickpeas.
    3. Season with black pepper, cayenne pepper, cinnamon and salt. Cook for 1 hour.
    4. Add the tomatoes, then when the meat is almost cooked, add the remaining vegetables and tinned drained chickpeas if using.
    5. Remove the vegetables from the pot once they are cooked and purée them with a hand held blender (or in a food processor). Return the puréed vegetables to the pot. Cover with about 1L boiling water and cook for 5 minutes.
    6. Add hair pasta and cook for 5 further minutes.
    7. Sprinkle with the remaining coriander and mint before serving.

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