“Chorba” comes from the Arabic word for drink, referring to this soup’s thin broth.
It’s popular across North Africa and is prepared in numerous wayswith fish, meat or just veggies.
This no-frills recipe was passed down to London-based chef Nargisse Benkabbou from her maternal grandmother.
Photo: Greg DuPree
The simple ingredients make a tasty meal that evokes her past.
But she doesn’t hesitate to add her own modern twist.
“I love spicy food,” says Benkabbou.
“So I always end up adding harissa to my chorba, although it’s a bit untraditional.”
Add chicken wings, onions, turmeric, salt, pepper and saffron.
Add water and chickpeas and bring to a boil.
Reduce heat to medium-low, cover and simmer gently for 40 minutes.
Add potatoes, tomatoes and tomato paste and increase heat to bring to a boil.
Add spaghetti and parsley.
Simmer until the spaghetti is tender, about 8 minutes.
Garnish with more parsley, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
