Chorba
Ingredients
For
6
personnes
- 2 onions
- 1 clove of garlic
- 300g of lamb (neck)
- 1kg of peeled tomatoes
- 100g of tomato paste
- 100g of dried chickpeas
- 2 bunches of coriander
- 10 mint leaves
- 2 handfuls of bulgur wheat
- 20g + 2 tablespoons of traditional-style olive oil
- 1 cayenne chilli
- Salt, pepper
- 1 teaspoon of mild chilli powder
- 2 litres of water
Tip
To save time, you can use tinned chickpeas to make this chorba.
Instructions
- The day before, soak the chickpeas in water (make sure you use a large bowl as they will swell).
- Peel and chop the onions and garlic. Dice the meat. Wash and chop the coriander and mint. Put 20g of olive oil into a large casserole dish and gently fry the onion and garlic. Season with salt and pepper.
- Add the meat and brown it on each side for 15 minutes. Then add the tomatoes, tomato purée and drained chickpeas. Mix well.
- Pour in 2 litres of water, season with salt and pepper. Add the sweet chilli and the cayenne pepper (in a tea infuser so you can remove it easily), and leave to boil until the chickpeas are cooked. Add the coriander, a teaspoon of mint and the bulgur wheat.
- Simmer the chorba over a low heat for 20 minutes. Drizzle with 2 tablespoons of olive oil before serving piping hot.
Tip
To save time, you can use tinned chickpeas to make this chorba.
We recommend...
For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.
If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence – olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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