Chorba Soup with Bulgur

Chorba Soup with Bulgur

  • Preparation 20 min
  • Cooking 50 min
  • Servings 6

Imagine an amped-up chicken soup, with chicken thighs, chickpeas, tomatoes and vegetables: This is Mediterranean comfort food at its best, via Algeria. Although it’s usually made with mutton or lamb, we made our Algerian-inspired version with chicken, and used bulgur instead of noodles or freekeh (cracked green wheat).

Featured in RICARDO Magazine (SPRING 2018)



    • 2 onions, chopped
    • 2 zucchini, chopped
    • 1 carrot, chopped
    • 1 celery stalk, chopped
    • 2 tbsp (30 ml) olive oil, plus more for drizzling
    • 1/2 lb (225 g) boneless chicken thighs, diced
    • 1 tbsp ground coriander
    • 1 tsp ground cinnamon
    • 1/2 tsp ground black pepper
    • 1/2 tsp ground turmeric
    • 1/4 tsp cayenne pepper
    • 6 cups (1.5 litres) chicken broth
    • 1 can (28 oz/796 ml) diced tomatoes
    • 1 can (19 oz/540 ml) chickpeas, rinsed and drained
    • 1/2 cup (90 g) fine bulgur wheat
    • 1/4 cup (10 g) cilantro, finely chopped


Note from Ricardo

Chorba, the Arabic word for soup, is a hearty potage that varies throughout North Africa and further afield. Accompanied by savoury pastries (like brika, see recipe), chorba is often served during Ramadan (the Islamic holy month of fasting when Muslims don’t eat or drink during daylight hours) because it’s easy to prepare and perfect for sharing.

Personal Note