But what is chorba in the Maghreb, really? It is a soup consumed all year round and also served daily during Ramadan for breaking the fast. It is generally prepared with lamb or chicken, vegetables, a tomato base, vermicelli or frikeh, and flavored with coriander and mint. Each family, region, and country has its own recipe! But we guarantee that the one we present here will delight your taste buds as a small starter or for a light meal.
Heat a generous amount of olive oil over high heat in the bottom of your pot. Brown the chicken pieces on all sides. The goal is to color the meat.
In the meantime, peel the carrots, turnips, and onions. Chop them (along with the celery) into large pieces. Add them to the chicken and mix well.
Lower the heat and add the spices (except for the saffron). Season with salt and pepper.
Add the crushed tomatoes and the tomato paste.
Cover everything with water (about 1.5L of water) and place the bunches of cilantro and mint in a corner of your pot. Cover and let simmer for at least 45-50 minutes.
Remove the vegetables, the bundles of cilantro and mint (you can definitely keep the vegetables to eat later). Remove the bones from the chicken and shred the meat into the soup.
To finish, add the noodles, saffron, and lemon juice. Let it cook for another good ten minutes, then adjust the seasoning. It’s ready! Serve immediately, sprinkling with a little parsley and a dash of lemon juice. It keeps for 4 days in the fridge and freezes very well.
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