Vegetable Chorba

Here is a traditional Moroccan Vegetable Chorba. To be enjoyed during Iftar in the month of Ramadan accompanied by Boureks of your choice.

Ingredients

• 150 gr of Chicken (you can even add meat)
• 1 carrot
• 1 potato
• 1 zucchini
• ½ leek
• 1 turnip
• 1 stalk of celery (or leaves would be even better)
• 1 handful of chickpeas soaked the day before
• 1 handful of white beans soaked the day before
• 1 handful of lentils
• 1 bunch of parsley
• 1 bunch of coriander
• 1 tbsp tomato paste
• 1 onion + 1 clove of garlic
• black pepper, salt,
• ½ teaspoon broth cube of your choice
• ½ tsp caraway coffee, oil

Preparation

1. For this dish you need 2 pots.
2. In a pot, put all the washed, peeled and cut vegetables, add the white beans, lentils, celery, parsley, and a little coriander, add water and a little salt and let cook well.
3. In the other pot, put the chicken and/or the meat, add the onion and garlic passed through the blinder, the tomato, the condiments, and the chickpeas (if you added meat, leave until the meat cooks a little to add the tomato, because the tomato hardens the meat).
4. Add the tomato, chopped coriander and cover with water, cook over medium heat. After cooking the vegetables in the first pot, put them in a blind and set aside. Reserve.
5. When the meat is cooked, you can then add the vegetable stock and let everything cook a little.
6. If you make it with chicken only, you can pull your chicken, crumble it, and then add it to your pot, it’s easier to eat, I don’t like dipping my fingers in sauces.
7. Serve well garnished with coriander one more thing, you can control the creaminess of this dish, i.e. you like it thick, or light, so you can play with the quantities of vegetables.
8. To be enjoyed during Iftar in the month of Ramadan accompanied by boureks of your choice!
9. NB: Cooking time is 40 min.