Chorba

Chorba

By
From
A Month in Marrakesh
Serves
6
Photographer
David Loftus

Ingredients

Quantity Ingredient
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 medium red onion, diced
1 large potato, peeled and diced
2 large carrots, peeled and diced
3 large courgettes, sliced and diced
1 celery heart, trimmed and chopped
1 tablespoon fresh coriander, finely chopped
400g cherry tomatoes
1 teaspoon saffron threads
1.5 liters vegetable stock
1 teaspoon ground coriander
100g chickpeas, drained
sea salt
freshly ground black pepper
250g vermicelli
1/2 * preserved lemons [rid:1530], flesh removed, rind sliced, small

To serve

Quantity Ingredient
1/2 lemon, juiced
spicy chickpeas

Method

  1. Heat the olive oil in a large saucepan over a medium heat, then add the onion and sauté until softened. Add the potato, carrots, courgettes, celery and fresh coriander and cook, stirring occasionally, for a further 5 minutes. Add the cherry tomatoes, saffron threads, vegetable stock, ground coriander and chickpeas and season generously with salt and pepper.
  2. Bring the mixture to the boil, then add the vermicelli. Cover and simmer over a low heat for 40 minutes. Just before serving, add the preserved lemon rind.
  3. To serve, ladle the soup into bowls, squeeze over some lemon juice and accompany with spicy chickpeas on the side.
  4. Reheat gently, then serve in bowls with the spicy chickpeas on the side, and a drizzle of olive oil.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again