Written for one request, published for everyone
Chickpea and Vermicelli Chorba
A light brothy tomato soup with chickpeas, fine noodles and fresh coriander, served in small bowls.
- Total
- 28 min
- Hands on
- 14 min
- Serves
- 4
- Method
- hob
- Cuisine
- North African
Per serving · estimated
- Energy
- 252 kcal
- Protein
- 9 g
- Fat
- 8 g
- Carbs
- 34 g
Method
Step 1 of 9
Dice the onion, celery and carrot into small even pieces.
onion
celery
carrot
Step 2 of 9
Heat the olive oil in a saucepan and cook the vegetables over medium heat for 5 minutes until glassy.
olive oil- onion
- celery
- carrot
What ‘ready’ looks like Step 3 of 9
Stir in the minced garlic, ras el hanout and tomato purée for 1 minute.
garlic
ras el hanout
tomato purée
What ‘ready’ looks like Step 4 of 9
Drain and rinse the chickpeas.
chickpeas
Step 5 of 9
Add the chopped tomatoes, chickpeas and stock and bring to the boil.
chopped tomatoes- chickpeas
vegetable stock
Step 6 of 9
Simmer for 10 minutes so the broth takes on flavour.
What ‘ready’ looks like Step 7 of 9
Break the vermicelli into the pan and simmer 5 minutes more until tender.
vermicelli pasta
Step 8 of 9
Chop the coriander and stir most of it through; season with salt and pepper.
fresh coriander
salt
black pepper
Step 9 of 9
Ladle into small bowls and serve with lemon wedges and the last of the coriander.
lemon- fresh coriander
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.