Chorba is a hearty soup or stew, not dissimilar to harira, and is popular in many north African countries.
- Yield: 4 Servings
- 2 onions, chopped
- 2 sweet potatoes (about 400 g/14 oz.), peeled and cut into bite-sized chunks
- 1 aubergine/eggplant, diced
- 3½ oz (100 g) cherry tomatoes, sliced
- 4 tbsp olive oil
- 2 tbsp ras el hanout spice mix
- 1 litre/1 quart vegetable stock
- a generous pinch of saffron filaments
- ½ cup (100 g) plus 1 tbsp quick-cook spelt or basmati rice
- 1 x 400-g/14-oz. can chickpeas
- a handful of freshly chopped coriander/scilantro
How to Make It
- Preheat the oven to 190˚C (375˚F) Gas 5. Add the onions and the sweet potatoes to a large sheet pan. Add the aubergine/eggplant and cherry tomatoes. Drizzle the oil over the vegetables and stir in the ras el hanout spice, so that everything is well coated. Transfer the pan to the oven and roast for 20–25 minutes, until the vegetables have taken on a golden colour.
- Pour the stock into the pan and add the saffron and the spelt (or rice). Drain and rinse the chickpeas, add to the pan, and give everything a good stir round. Return the pan to the oven and cook for a further 25–30 minutes, until the spelt (or rice) is soft and the soup has thickened. Scatter with freshly chopped coriander/cilantro and serve.