A hearty soup full of tomato and coriander goodness; veggies to add texture. It’s filling, delicious and it’s healthy.
Hi, Linda! Surprise! 😀 It’s your second time here in V&V! I hope you like my post!
I have mentioned before that I shy away from trying foods from different cultures as I am scared not to get things right the way they should be. But finally, I started exploring.
Linda is one of the blogging friends who inspires me a lot. She is just too good to help me with anything I don’t know or anything which I am confused about. This is not the first time I am featuring her for V&V and I am sure this will not be the last. I have tried some of her recipes, being Batata Koucha as the first one. It was really delicious and it was also one of my cousin’s favorite beef dishes. She has so many mouth-watering recipes that I want to try. Hmmm… 😀
I received Dioul sheets from a lovely friend and I knew that was the right time to use them.
Dioul sheets are very thin sheets made with semolina. They are very thin, yet they are not as sensitive as Filo sheets. They are super, super crunchy and oh so good!
Linda mentioned in her one of her posts about this Chorba being paired with Bourek. So, to complete the Algerian experience, I also made Bourek to pair with the delicious Chorba.
The Boureks were so good. In fact, I used all the Dioul sheets I received for Boureks. They are really tempting and very hard to resist!
Now, back to the Chorba.
The Chorba screams comfort! It was so delicious and filling. The house smelled really amazing with all that flavors cooking in. I didn’t know I’d love the smell of coriander that much! It was just so wonderful. I just can’t put everything into words – you just have to try this yourself. 😛
Chorba M’katfa (Red Soup with Vermicelli)
- 1/2 cup white onion, chopped
- A bunch of fresh coriander
- 1 tbsp paprika
- 1 liter of water
- 1 tsp Harissa paste
- 100g chickpeas, soaked overnight
- 1 cup zucchini, chopped into small pieces
- 500g canned peeled plum tomato, canned
- 50g fine vermicelli
- Cooking oil
- Fresh coriander leaves, to granish
- 1 lemon, to drizzle
- Salt and pepper, to taste
- In a blender, puree your canned tomatoes. Set aside.
- In a large pot with medium heat, add about 3 tbsp of cooking oil (I used sunflower oil).
- Add harissa, paprika and chopped coriander. Stir to cook for about 5 minutes.
- Add in 1 liter of water.
- Drain and rinse the soaked chickpeas, add them in. Also add in chopped zucchini.
- Add in the pureed tomatoes. Mix to incorporate.
- Cover the pot and cook for about 40 minutes.
- Remove the pan from the heat and add in the vermicelli.
- Set aside for about 20-30 minutes or until the vermicelli is cooked.
- Add salt and pepper to taste.
- Serve the soup hot into the bowls, sprinkle with a few leaves of coriander and drizzle with a little of lemon juice.
Linda used artichoke hearts and green peas. You can see her recipe here: Chorba M’katfa, Red Soup with Vermicelli by Linda @ La Petite Paniére
This Chorba is best paired with Bourek. You can find the recipe here.
Note: If you feel that your soup is too thick, you can add water little at a time.
Wishing you a day full of smiles! 😀 😀 😀 And happy weekend!
I am also sharing this at Saucy Saturdays | Happiness is Homemade | Totally Terrific Tuesday | Turn It Up Tuesday | What’s for Dinner | Throwback Thursday | Melt in Your Mouth Monday | Recipe of the Week | Turn It Up Tuesday | Lou Lou Girls Fabulous Party | Cook Blog Share | Cook Once, Eat Twice | Foodie Friends Friday Daily Dish | Foodie FriDIY | Tickle My Tastebuds Tuesday |