Chorba Soup with Bulgur
- 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
- In a large pot over medium-high heat, soften the vegetables in the oil. Add the chicken and spices. Continue cooking for 1 minute, stirring constantly.
- Add the broth and tomatoes. Bring to a boil, then simmer over medium heat for 30 minutes. Add the chickpeas and bulgur. Continue cooking for 15 minutes. Season with salt and pepper.
- Garnish with the cilantro and a drizzle of olive oil, if desired.
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.