Best 3 Algerian Chorba Vegetarian Recipes

Algerian chorba is a hearty and flavorful soup that is perfect for a cold winter day. It is traditionally made with lamb or beef, but this vegetarian version is just as delicious and satisfying. With its combination of fresh vegetables, chickpeas, and flavorful spices, this chorba is sure to become a new favorite. It is also a great way to use up leftover vegetables, making it a budget-friendly and sustainable meal.

Check out the recipes below so you can choose the best recipe for yourself!

ALGERIAN CHORBA (VEGETARIAN)

Algerian Chorba (Vegetarian) image

Algerian version of the Middle Eastern chorba or stew. Great way to get your veggies. From Spark recipes.

Provided by Sharon123

Categories Vegetable

Time 55m

Yield 8 one cup servings

Number Of Ingredients 15

Ingredients

1 onion
2 garlic cloves
2 tablespoons cilantro
2 tablespoons olive oil
2 carrots, cut into large pieces
1 large potato, cut into large pieces
1 1/2 cups butternut squash, cut into large pieces
2 tablespoons tomato paste
1 cup garbanzo beans
2 tablespoons bulgher wheat
8 cups water
1 teaspoon salt
pepper, to taste
1 teaspoon paprika
1 pinch cayenne (optional)

Steps:

Sautee onions and garlic in olive oil until onion is translucent. Add cilantro and veggies and spices and stir it around, then add water and cover.
Let cook over medium heat until vegetables are tender, about 15 minutes.
Take vegetables out when tender and mash or puree, then return to the pot.
Add tomato paste, garbanzos, and bulgher wheat, cook another 10- 15 minutes. Add additional water if necessary (if soup looks too thick while cooking).

Nutrition Facts : Calories 138.6, Fat 4, SaturatedFat 0.6, Sodium 434.6, Carbohydrate 23.8, Fiber 4.1, Sugar 2.8, Protein 3.5

CHORBA HAMRA BEL FRIK (ALGERIAN LAMB, TOMATO, AND FREEKEH SOUP)

Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup) image

This traditional Algerian soup is prepared every day during the month of Ramadan by most families. It is usually accompanied by briks or boreks.

Provided by salima1962

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h25m

Yield 8

Number Of Ingredients 18

Ingredients

1 cup freekeh
water to cover
¾ pound lamb meat, cut into 1 1/2-inch cubes
1 onion, grated
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon ground cinnamon
salt to taste
3 tablespoons vegetable oil
1 bunch fresh cilantro, finely chopped, divided
1 bunch fresh mint, finely chopped, divided
1 stalk celery
½ (14 ounce) can chickpeas, drained
1 tablespoon tomato paste
1 zucchini, diced
1 carrot, diced
3 medium ripe tomatoes
1 potato, diced

Steps:

Place freekeh in a bowl and cover with cold water. Set aside.
Combine lamb, onion, pepper, paprika, cinnamon, and salt in a pot. Add oil, 1/2 of the cilantro, 1/2 of the mint, and celery and simmer over low heat for 15 minutes. Stir in chickpeas and cover with a little water. Bring to a gentle simmer. Add tomato paste, zucchini, and carrot and mix well.
Set a steamer over the pot and add tomatoes. Cover and steam tomatoes until soft, about 5 minutes. Crush tomatoes using a wooden spoon so pulp drips into the soup. Discard leftover tomato peels. Add potato and enough water to cover. Simmer until potato is soft, about 10 minutes.
Drain freekeh and add to the soup. Simmer until soft, about 15 minutes. Remove celery stalk. Sprinkle soup with remaining cilantro and mint before serving.

Nutrition Facts : Calories 277 calories, Carbohydrate 33.5 g, Cholesterol 24.1 mg, Fat 11.1 g, Fiber 6.9 g, Protein 13 g, SaturatedFat 2.7 g, Sodium 148.3 mg, Sugar 3 g

ALGERIAN LENTIL SOUP (CHORBA ADAS)

Algerian Lentil Soup (Chorba Adas) image

After eating stodgy comfort food I'm craving lighter and healthier meals. Soup is the perfect choice, easy after work meals packed with veg and pulses and still warming during a cold January in London. I cook two types of lentil soup, the smooth Egyptian red lentil soup and this Algerian version using green lentils which is more brothy. Both soups are cut with the acidic lemon and coriander to serve.

Provided by Sarah Boudjema

Categories Lentil

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 12

Ingredients

1 onion, finely chopped
2 carrots, finely chopped
2 sticks celery, finely chopped
3 garlic cloves, crushed
3 tomatoes, chopped
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
150 g green lentils
2 pints vegetable stock
1 lemon
1 bunch coriander, chopped

Steps:

Sauté the onion, carrots and celery with a glug of olive oil until soft. Add the garlic, spices and tomatoes and cook for a further 2 minutes.
Add the lentil, stock, salt and pepper, cover and simmer for 30 mins or until lentils are soft.
Squeeze on the lemon and add the chopped Corriander.

Tips:

For the best flavor, use a variety of fresh vegetables in your chorba. Some good choices include carrots, celery, onions, tomatoes, zucchini, and bell peppers.
If you don't have any fresh vegetables, you can also use frozen or canned vegetables. Just be sure to drain the canned vegetables before adding them to the chorba.
Season the chorba to your liking with salt, pepper, and other spices. Some common spices used in chorba include cumin, coriander, and paprika.
Serve the chorba hot with a side of bread or rice.

Conclusion:

Algerian chorba is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your home.