Chorba PDF Print E-mail

Chorba (North Africa)

1 large onion, chopped medium
1/4 cup chopped fresh parsley or cilantro
2 cloves garlic, minced
1 (6 ounce) can tomato paste
1 (15 3/4 ounce) can garbanzo beans
2 tablespoons lemon juice
2 carrots, peeled and diced
1 large potato, peeled and diced
2 tablespoons paprika
2 tablespoons olive oil
Black pepper, to taste

Fry the onions until tender in the olive oil. Add the paprika and heat in the oil also. Add about 1 cup water to prevent onions and paprika from burning. Add carrots, garlic, tomato paste and the parsley and more water to cover.

When the carrots begin to get slightly tender, add the potatoes and water (if necessary )to cover. Simmer for about 1/2 hour.

Add garbanzo beans and lemon juice. Adjust the amount of broth by adding more water if necessary. Adjust flavor by adding pepper and salt if necessary.

NOTE: If meat is desired, chunks of beef or lamb can be added by frying that with the onions at the beginning of the recipe.

This will serve 4 as a side dish or you can double it as a main dish soup.

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INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
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  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

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  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
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