Break Fast This Ramadan With Light Algerian Chorba

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner while beef is often less expensive.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories, while canned beans save time.

vermicelli

🥗Healthier: whole grain pasta

💰Cheaper: rice

Whole grain pasta adds fiber, while rice is often more affordable.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are more shelf-stable, while frozen herbs are convenient.

Heat 2-3 tablespoons of canola oil in a pressure cooker or pan.

Add chopped onions and sauté for about 2-3 minutes.

Add chicken thighs and sauté with onions for another 2-3 minutes until browned on each side.

Add minced garlic and tomato sauce, mixing well with the other ingredients.

Add spices: paprika, turmeric, black pepper, coriander, and bay leaf.

Add chopped potato and carrot, stirring to combine.

Add 1 tablespoon of salt or to taste, stirring again.

Pour in 5 cups of hot water and cover, cooking for about 30 minutes.

Check chicken for doneness after 30 minutes; cook longer if needed.

Remove chicken and vegetables, setting aside.

Add pre-soaked garbanzo beans and barley, stirring to combine.

Cover and cook for another 10 minutes.

Shred the chicken into small pieces and add back into the soup along with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level: