Algerian Chicken Chickpea Soup Chorba Shorba
Warm, hearty, and brimming with bold North African flavors, Algerian Chicken Chickpea Soup Chorba Shorba is the ultimate comfort food perfect for any occasion. This traditional recipe combines tender bone-in chicken thighs, nutty chickpeas, and a fragrant blend of spices like cinnamon, cumin, and paprika to create a rich, aromatic broth. The addition of vermicelli noodles and fresh herbs like cilantro and parsley elevates the texture and taste, while crushed tomatoes lend a subtle tangy sweetness. Served with a squeeze of fresh lemon for a vibrant finish, this soup is as nourishing as it is delicious. Ready in about an hour and featuring nutrient-packed ingredients, this dish is ideal for cozy family dinners or meal prepping. Keywords: Algerian soup, chicken chickpea chorba, North African recipes, hearty chicken soup, vermicelli soup.
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Recipe Information
Ingredients
- 500 grams chicken thighs (bone-in, skinless)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 3 cloves garlic cloves, minced
- 400 grams canned chickpeas, drained and rinsed
- 400 grams canned crushed tomatoes
- 1.5 liters water or chicken stock
- 100 grams vermicelli pasta (or fine soup noodles)
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoons ground cinnamon
- 1 teaspoons ground paprika
- 1 teaspoons ground cumin
- 0.5 teaspoons ground black pepper
- 1 teaspoons salt
- 1 piece bay leaf
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- 4 wedges lemon wedges (for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, carrot, and celery. Sauté for 5-7 minutes until the vegetables soften.
Stir in the minced garlic, paprika, cumin, cinnamon, and black pepper. Cook for 1-2 minutes until fragrant.
Add the chicken thighs to the pot and sear on both sides for 3-4 minutes.
Stir in the crushed tomatoes, chickpeas, and bay leaf.
Pour in the water or chicken stock and add salt. Bring to a boil, then lower the heat to a simmer.
Cover and let the soup simmer for 40-45 minutes until the chicken is tender and fully cooked.
Remove the chicken from the pot. Shred the meat with a fork, discarding the bones, and return the shredded chicken to the soup.
Add the vermicelli pasta to the pot and cook for an additional 8-10 minutes until the pasta is tender.
Stir in the fresh cilantro and adjust the seasoning with additional salt or spices, if needed.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve with lemon wedges on the side.
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 944 mg | 41% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 9.1 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 123 mg | 9% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 918 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
