Ingredients
- 2 zucchini
- 2 carrots
- 1 turnip
- 250 g of lamb (boned shoulder or leg tip)
- 1 large onion
- 3 cloves of garlic
- 20 g of celery stalk
- 200 g chickpeas (canned)
- 1 small can of whole peeled tomatoes
- 100 g of small “bird tongues” pasta
- 2 tbsp. tablespoon of chopped coriander
- 2 tbsp. tablespoon of chopped mint
- 2 tbsp. ras el-hanout coffee
- 1 tbsp. teaspoon of cumin powder
- 2 tbsp. tablespoon of olive oil, salt and freshly ground pepper
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Preparation
In a large frying pan, brown the lamb cut into cubes in the olive oil. Then add the finely chopped onion and let it melt for a long time. If it colors too quickly, add a splash of water and let it evaporate.
When the onion and meat are nicely browned, add the ras el-hanout and cumin. Salt well, pepper well, then cook for 2 to 3 minutes.
Then add the crushed tomatoes as well as their juice and the chopped garlic. Mix, then wet with 1.15 liters of water. Bring to the boil, then simmer for 40 minutes over low heat, covered.
Peel carrot and turnip. Wash the zucchini and celery. Cut all the vegetables into small cubes, then add them to the soup and continue covered for 30 minutes.
Add the chickpeas and continue for another 10 minutes. At the same time, cook the small “bird tongues” pasta in a large volume of salted water.
Drain the pasta, add it to the soup, mix well, then divide the chorba into four deep plates. Sprinkle with coriander and mint and serve hot.
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source: la-cuisine-marocaine.com
