Algerian Chicken & Chickpea Soup ( Chorba / Shorba)

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 -2 tablespoon olive oil
• 3 -4 chicken drumsticks
• 1 large onion, finely chopped
• 2 -3 garlic cloves, minced
• 4 teaspoons ras el hanout spice mix
• 1/2 teaspoon ginger
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 3/4 teaspoon sweet paprika
• 1 liter chicken stock
• 1 liter water
• 500 g canned chick-peas
• 400 g chopped canned tomatoes
• 1/4 preserved lemon, very finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/2 lemon, juice of

Recipe

• 1 place oil in a large pan, add the chicken & fry to seal all over. add the spices & fry for a minute more.
• 2 add all the other ingredients except the coriander / cilantro, chickpeas & the lemon juice. bring to the boil then reduce heat, cover & simmer 1 hour.
• 3 add the chickpeas to the pan. take the chicken from the pan & remove all the meat from the bones, shred & put back into the pan. simmer for a further 20 minutes.
• 4 if the soup is the consistency you like, you can add the coriander / cilantro & lemon juice now. simmer for 1 minute, re-season if desired & then serve.
• 5 if you feel the soup needs to be a little thicker, you can either reduce it down by cooking further or thicken with plain flour.