Algerian Chicken Chickpea Soup Chorba Shorba

Warm, hearty, and brimming with bold North African flavors, Algerian Chicken Chickpea Soup Chorba Shorba is the ultimate comfort food perfect for any occasion. This traditional recipe combines tender bone-in chicken thighs, nutty chickpeas, and a fragrant blend of spices like cinnamon, cumin, and paprika to create a rich, aromatic broth. The addition of vermicelli noodles and fresh herbs like cilantro and parsley elevates the texture and taste, while crushed tomatoes lend a subtle tangy sweetness. Served with a squeeze of fresh lemon for a vibrant finish, this soup is as nourishing as it is delicious. Ready in about an hour and featuring nutrient-packed ingredients, this dish is ideal for cozy family dinners or meal prepping. Keywords: Algerian soup, chicken chickpea chorba, North African recipes, hearty chicken soup, vermicelli soup.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 500 grams chicken thighs (bone-in, skinless)
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 medium carrot, diced
• 1 medium celery stalk, diced
• 3 cloves garlic cloves, minced
• 400 grams canned chickpeas, drained and rinsed
• 400 grams canned crushed tomatoes
• 1.5 liters water or chicken stock
• 100 grams vermicelli pasta (or fine soup noodles)
• 2 tablespoons fresh cilantro, chopped
• 0.5 teaspoons ground cinnamon
• 1 teaspoons ground paprika
• 1 teaspoons ground cumin
• 0.5 teaspoons ground black pepper
• 1 teaspoons salt
• 1 piece bay leaf
• 2 tablespoons fresh parsley, chopped (optional for garnish)
• 4 wedges lemon wedges (for serving)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion, carrot, and celery. Sauté for 5-7 minutes until the vegetables soften.

Step 3

Stir in the minced garlic, paprika, cumin, cinnamon, and black pepper. Cook for 1-2 minutes until fragrant.

Step 4

Add the chicken thighs to the pot and sear on both sides for 3-4 minutes.

Step 5

Stir in the crushed tomatoes, chickpeas, and bay leaf.

Step 6

Pour in the water or chicken stock and add salt. Bring to a boil, then lower the heat to a simmer.

Step 7

Cover and let the soup simmer for 40-45 minutes until the chicken is tender and fully cooked.

Step 8

Remove the chicken from the pot. Shred the meat with a fork, discarding the bones, and return the shredded chicken to the soup.

Step 9

Add the vermicelli pasta to the pot and cook for an additional 8-10 minutes until the pasta is tender.

Step 10

Stir in the fresh cilantro and adjust the seasoning with additional salt or spices, if needed.

Step 11

Ladle the soup into bowls, garnish with fresh parsley if desired, and serve with lemon wedges on the side.

Nutrition Facts

Serving size	3369.5 grams (3369.5g)

Amount per serving	% Daily Value*
Calories	2393

Total Fat 95.30g	122%
Saturated Fat 20.90g	105%
Polyunsaturated Fat 2.70g
Cholesterol 470mg	157%
Sodium 4627mg	201%
Total Carbohydrate 215.70g	78%
Dietary Fiber 42.60g	152%
Total Sugars 46.60g
Protein 178.10g	356%

Vitamin D 25IU	125%
Calcium 528mg	41%
Iron 23mg	128%
Potassium 4587mg	98%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.3%

Protein: 29.3%

Carbs: 35.5%