Moroccan Vegetable Soup (Chorba)
Chorba is a popular soup in Moroccan cuisine, often enjoyed during Ramadan as a starter to break the fast.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Ingredients
- 1 medium-sized Onion
- 3 minced Garlic cloves
- 2 sliced Carrots
- 2 cubed Potatoes
- 2 diced Tomatoes
- 1 diced Red bell pepper
- 1 cup cooked Chickpeas
- 4 cups Vegetable broth
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1/2 teaspoon Cayenne pepper
- 2 tablespoon Lemon juice
- for garnish chopped Fresh cilantro
- to taste Salt
- to taste Black pepper
Instructions
- In a large pot, heat some oil over medium heat. Add the onion and garlic, and sauté until fragrant.
- Add the carrots, potatoes, tomatoes, and red bell pepper. Cook for a few minutes until slightly softened.
- Stir in the chickpeas, vegetable broth, cumin, coriander, paprika, and cayenne pepper. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the vegetables are tender.
- Stir in the lemon juice and season with salt and black pepper to taste.
- Serve hot, garnished with fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 30g10%
- Sugars 8g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.