Chorba
Preparation : 20 min
Cooking : 50 min
Total time : 1 h 10 Rest : 0 min
50 g vermicelli
2 garlic clove
1 tsp of ground ginger
0.5 bunch flat parsley
0.5 tsp ground cinnamon
5 sprigs mint
1 tsp ground cumin
5 sprigs fresh coriander
1 tsp ground coriander
1 pinch salt
1 pinch pepper
2 tbsp olive oil
600 ml water
2 carrot
1 onion
240 g tomato
1 tbsp of tomato purée
2 stalks celery
1 tsp sweet chilli powder
265 g cooked chickpeas, drained
500 g minced meat (mixed beef and lamb)
1 chicken stock cube
1 tsp caster sugar
Associated products
You can also mince your meat using the FOOD PROCESSOR programme. Cut the meat in large pieces and place in the food processing bowl, equipped with the metal blade; run the programme for 30 seconds.
- 1 onion
- 2 garlic clove
- 1 pinch salt
- 1 pinch pepper
- 500 g minced meat (mixed beef and lamb)
- 5 sprigs mint
- 5 sprigs fresh coriander
- 2 tbsp olive oil
- 1 tsp of ground ginger
- 0.5 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground coriander
- 600 ml water
- 1 tbsp of tomato purée
- 2 stalks celery
- 1 tsp sweet chilli powder
- 1 tsp caster sugar
- 1 chicken stock cube
- 240 g tomato
- 265 g cooked chickpeas, drained
- 50 g vermicelli
- 0.5 bunch flat parsley
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
2 comments
nice dish but meatballs were destroyed on 1A, even though I only used it for the last 3 minutes and cooked them on 0 for 7 minutes. I found dish to be a bit bland, so I also added some tomato juice for more flavour. Next time I would use more herbs and spices than mentioned in the recipe.
4 star - Great however had seen a hint on putting meatballs in basket on top to cook then added to soup.