little chorba – recipesshubb

Little Chorba (Cookomix / Thermomix Recipe)

Chorba is a beloved soup across North Africa, especially Algeria and Tunisia, where it’s enjoyed daily and especially during Ramadan for its rich flavors and warming qualities. At its heart, chorba is a tomato‑based, spiced broth with tender meat, vegetables, and legume or grain additions. Using a Cookomix or Thermomix makes preparation easy, hands‑off, and perfectly seasoned every time.

This version is a “little chorba” — a straightforward adaptation of the popular Cookomix chorba recipe that’s perfect for weeknight meals or convivial gatherings.

Why You’ll Love This Recipe

Easy to follow with your Thermomix / Cookomix
Warm, fragrant, and comforting
Versatile — adapt with frik, orzo, or vermicelli
Packed with wholesome ingredients
Great for meal prep and sharing

Recipe Overview

Prep Time: 15 minutes
Cook Time: ~1 hour 15 minutes
Total Time: 1 hour 30 minutes
Yield: 6 servings
Equipment: Thermomix / Cookomix (compatible with TM31, TM5, TM6, TM7)
Difficulty: Easy/Intermediate

Ingredients

10–20 g fresh coriander (leaves only)
1 clove garlic
1 yellow onion
20 g olive oil
350 g cubed meat (traditionally lamb; beef or chicken can be used)
2 tbsp tomato concentrate
1 tsp paprika
1 tsp ras el hanout (or warm spice mix)
½ tsp cinnamon
Salt and pepper to taste
1000 g water
1 celery stalk, thinly sliced
300 g canned chickpeas, drained

Optional additions:

Small pasta like orzo or vermicelli (add last 5–10 minutes)
Frik (cracked green wheat — requires slightly longer cooking)

Step‑by‑Step Instructions (Cookomix / Thermomix)

1. Prepare Aromatics

Add the coriander leaves and garlic to your Thermomix bowl. Chop 5 sec / speed 7.

Add the chopped onion and chop 5 sec / speed 5. Scrape down the sides with a spatula.

2. Sauté

Pour in the olive oil. Sauté 2 min 30 sec / 80°C / speed 1 (no measuring cup).

3. Add Spices and Meat

Add cubed meat, tomato concentrate, paprika, ras el hanout, cinnamon, salt, and pepper. Heat 4 min / 80°C / reverse speed 1 to brown and coat the meat in spices.

4. Add Broth & Vegetables

Pour in the water and add the sliced celery. Cook 60 min / 100°C / reverse speed 1.

5. Add Chickpeas

Stir in the drained chickpeas and cook 5 min / 98°C / reverse speed 1.

Tip: If using small pasta or vermicelli, add it in the last 5–10 minutes of cooking. If using frik instead of or in addition to chickpeas (a traditional green cracked wheat), add it with the chickpeas and increase cooking time by about 5–15 minutes depending on variety.

6. Serve

Ladle hot into bowls and garnish with fresh coriander. A squeeze of lemon juice brightens the flavor when serving.

What Makes Chorba Special

Chorba is more than soup — it’s a culinary expression of North African flavors. Characterized by warm spices like paprika, ras el hanout, and cinnamon, its flavor profile is subtle yet deeply satisfying. Combined with meat, chickpeas, and often grains or pasta, it makes a balanced, nutritious meal that’s ideal on its own or paired with bread or a light salad.

Tips for a Perfect Chorba

Spice variations: Adjust ras el hanout, paprika, or add turmeric/ginger for deeper warmth.
Grain options: Use orzo or vermicelli for a lighter finishing texture, or frik for a more traditional version.
Lean meat: Lamb shoulder or chuck beef give rich flavor; chicken cooks faster and is lighter.
Lemon touch: A squeeze of lemon juice just before serving brightens the broth.
Texture control: If you like a thicker chorba, add a bit more frik or pasta; for thinner, add extra broth.

Storage & Reheating

Refrigerator: Store in an airtight container up to 3 days.
Freezer: Freeze portions up to 2 months; thaw before reheating.
Reheat: Warm gently in a pot or on Thermomix at low temperature until steaming.

Serving Suggestions

Serve with crusty bread, flatbread, or warm pita
Add boiled eggs or extra lemon wedges
Pair with a simple salad or mint tea for a complete meal