Chorba Soup with Bulgur
Imagine an amped-up chicken soup, with chicken thighs, chickpeas, tomatoes and vegetables: This is Mediterranean comfort food at its best, via Algeria. Although it’s usually made with mutton or lamb, we made our Algerian-inspired version with chicken, and used bulgur instead of noodles or freekeh (cracked green wheat).
Ingredients
- 2 onions, chopped
- 2 zucchini, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 tbsp (30 ml) olive oil, plus more for drizzling
- 1/2 lb (225 g) boneless chicken thighs, diced
- 1 tbsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp ground black pepper
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 6 cups (1.5 litres) chicken broth
- 1 can (28 oz/796 ml) diced tomatoes
- 1 can (19 oz/540 ml) chickpeas, rinsed and drained
- 1/2 cup (90 g) fine bulgur wheat
- 1/4 cup (10 g) cilantro, finely chopped
Instructions
- In a large pot over medium-high heat, soften the vegetables in the oil. Add the chicken and spices. Continue cooking for 1 minute, stirring constantly.
- Add the broth and tomatoes. Bring to a boil, then simmer over medium heat for 30 minutes. Add the chickpeas and bulgur. Continue cooking for 15 minutes. Season with salt and pepper.
- Garnish with the cilantro and a drizzle of olive oil, if desired. Serve with Tuna and Egg Brikas.
Imagine an amped-up chicken soup, with chicken thighs, chickpeas, tomatoes and vegetables: This is Mediterranean comfort food at its best, via Algeria. Although it’s usually made with mutton or lamb, we made our Algerian-inspired version with chicken, and used bulgur instead of noodles or freekeh (cracked green wheat).