Chorba RecipeOrigin: Tunisia Period: Traditional |
Ingredients
1 large onion, chopped medium 
Chorba Preparation:Method:Fry the onions in the olive oil until translucent and tender. Add the paprika and cook for 1 minute then add 250ml water to prevent burning. Add the carrots, garlic, tomato paste and the parsley/coriander and add more water to cover. Cook until the carrots begin to tenderize then add the potatoes and just enough water to cover. Simmer, covered, for about 30 minutes then add the chickpeas and lemon juice. Adjust the volume of broth by adding more water (if necessary). Adjust the seasoning and cook for 5 minutes, until the chickpeas are heated through. Serve in bowls either as a soup (starter) or as an accompaniment to a main dish. You can also add diced meat if you wish, just add the meat (in 2cm dice) with the onions at the beginning). |
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