Algerian Chorba Beida with Chickpeas and Vermicelli

Name: Algerian Chorba Beida with Chickpeas and Vermicelli
Prep time: 19 min
Cook time: 46 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Algerian
Ingredients: 3 tbsp (45 ml) extra-virgin olive oil; 1 large (about 9 oz) (250 g) yellow onion, peeled and finely diced (¼-inch / 6 mm); 2 medium (about 5 oz) (150 g) carrots, peeled and cut into ¼-inch (6 mm) dice; 3 cloves (10 g) garlic, minced; 2 tbsp (32 g) tomato paste; 1 tsp (2½ g) sweet paprika; ½ tsp (1.2 g) black pepper, freshly ground; 3 medium (about 14 oz) (400 g) ripe tomatoes, halved and grated on the large holes of a box grater, skins discarded; 6 cups (1420 ml) vegetable broth or water, hot or at room temperature; 1 3-inch (8 cm) stick (3 g) cinnamon stick; 1½ cups (one 15-oz can) (250 g) canned chickpeas, drained and rinsed; 2 small (about 11 oz) (300 g) zucchini, trimmed and cut into ½-inch (1.25 cm) cubes; 1½ tsp (9 g) fine sea salt, plus more to taste; 2 oz (60 g) dried vermicelli or fideo noodles, broken into 1-inch (2.5 cm) pieces; ½ cup, loosely packed (20 g) fresh cilantro, leaves and tender stems finely chopped; 1 medium (85 g) lemon, cut into 6 wedges; 1 tbsp (15 g) harissa paste, for serving (optional)

From the MyKitchenBank Kitchen

A fragrant, tomato-tinted Algerian soup of chickpeas, zucchini and tender vermicelli, warmed with a cinnamon stick and finished with a big handful of fresh cilantro and a squeeze of lemon. Vegetarian, comforting and ready in about an hour and ten minutes.

Prep: 19 min
Cook: 46 min
Wait: 5 min
Total: 1 hr 10 min
Makes: About 2.2 liters (9 cups), 6 generous bowls

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Ingredients

6 servings

3 tbsp (45 ml) extra-virgin olive oil
1 large (about 9 oz) (250 g) yellow onion, peeled and finely diced (¼-inch / 6 mm)
2 medium (about 5 oz) (150 g) carrots, peeled and cut into ¼-inch (6 mm) dice
3 cloves (10 g) garlic, minced
2 tbsp (32 g) tomato paste
1 tsp (2.5 g) sweet paprika
½ tsp (1.2 g) black pepper, freshly ground
3 medium (about 14 oz) (400 g) ripe tomatoes, halved and grated on the large holes of a box grater, skins discarded
6 cups (1420 ml) vegetable broth or water, hot or at room temperature
1 3-inch (8 cm) stick (3 g) cinnamon stick
1½ cups (one 15-oz can) (250 g) canned chickpeas, drained and rinsed
2 small (about 11 oz) (300 g) zucchini, trimmed and cut into ½-inch (1.25 cm) cubes
1½ tsp (9 g) fine sea salt, plus more to taste
2 oz (60 g) dried vermicelli or fideo noodles, broken into 1-inch (2.5 cm) pieces
½ cup, loosely packed (20 g) fresh cilantro, leaves and tender stems finely chopped
1 medium (85 g) lemon, cut into 6 wedges
1 tbsp (15 g) harissa paste, for serving (optional)

Equipment (5)

4-5 quart (4-5 L) heavy-bottomed pot or Dutch oven with lid
Wooden spoon
Box grater
Chef's knife and cutting board
Ladle

Steps

Before you start

Drain and rinse the canned chickpeas well so the soup tastes clean, not tinny.
Use a low-sodium or unsalted broth if you can, so you can control the salt at the end.
Vermicelli soaks up liquid as it sits, so plan to serve soon after it is cooked, or cook it separately for leftovers.
Have everything chopped before you turn on the heat; the soup moves quickly once it starts.

1
Prep the vegetables
- Dice the onion and carrots into ¼-inch (6 mm) pieces, mince the garlic, and cube the zucchini into ½-inch (1.25 cm) pieces.
- Halve the tomatoes and grate them on the large holes of a box grater into a bowl, discarding the skins.
- Drain and rinse the chickpeas, break the vermicelli into 1-inch (2.5 cm) pieces, and chop the cilantro.
- Cut the lemon into wedges.
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Ready when: Everything is cut, grated and measured within reach of the stove.
Tip: Grating the tomatoes gives a smooth, saucy base with no tough skins.
2
Soften onion and carrot
- Heat the olive oil in a 4-5 quart (4-5 L) pot over medium heat until it shimmers, about 1 minute.
- Add the onion, carrots and the salt.
- Cook, stirring often, for 6 minutes.
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Ready when: The onion is soft and translucent with no browned edges, and the carrots are slightly tender.
Tip: Lower the heat if the onion starts to brown; chorba should taste sweet and clean, not roasted.
3
Bloom paste and spices
- Stir in the garlic, tomato paste, paprika and black pepper.
- Cook for 1 to 2 minutes, stirring constantly, so the paste darkens slightly and coats the vegetables.
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Ready when: The paste turns a deeper brick red and smells sweet and fragrant; the garlic is not browned.
Tip: If anything sticks to the bottom, splash in 2 tbsp of broth and scrape it up.
4
Cook down the tomatoes
- Add the grated tomatoes with their juices.
- Simmer, stirring occasionally, for 5 minutes.
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Ready when: The tomato liquid has reduced and the mixture looks thick and jammy.
5
Simmer chickpeas and cinnamon
- Pour in the broth and add the chickpeas and cinnamon stick.
- Raise the heat and bring to a boil, about 4 minutes, then reduce to a steady gentle simmer, partly cover, and cook for 15 minutes.
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Ready when: The carrots are nearly tender when pierced with a knife and the broth smells warmly of cinnamon.
Tip: Keep the simmer gentle; a hard boil breaks the chickpeas apart and clouds the broth.
6
Add the zucchini
- Stir in the zucchini and simmer uncovered for 8 minutes.
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Ready when: The zucchini cubes are tender when pressed with a spoon but still hold their shape.
Tip: Zucchini goes mushy quickly, so do not add it earlier.
7
Cook the vermicelli
- Raise the heat to medium and bring the soup back to a gentle bubble.
- Stir in the vermicelli and cook for 4 to 5 minutes, stirring now and then so the noodles don't clump.
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Ready when: The noodles are soft with no hard white core when you bite one.
Tip: If the soup looks too thick, add ½ cup (120 ml) hot water or broth.
8
Finish and season
- Turn off the heat.
- Fish out the cinnamon stick and discard it.
- Stir in two-thirds of the cilantro.
- Taste and add more salt or pepper if needed.
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Ready when: The soup tastes balanced and savory, with a gentle cinnamon background.
Tip: Remove the cinnamon stick promptly or it will turn the soup bitter and woody.
9
Rest and serve
- Cover the pot and let the soup rest for 5 minutes so the flavors meld and the noodles finish absorbing broth.
- Ladle into bowls and top with the remaining cilantro.
- Serve with lemon wedges and a little harissa, if using.
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Ready when: The soup is hot, lightly thickened and fragrant.
Tip: Squeeze lemon in at the table so its brightness stays fresh.

Good to know

Tips

Grate ripe tomatoes rather than chopping for a smoother base with no tough skin pieces.
For a more traditional touch, stir 1 tsp dried mint into the pot with the cilantro.
For a gluten-free version, swap the vermicelli for rice and simmer it 12 to 15 minutes.
Season in layers: salt early with the onions, then adjust at the end after the broth has reduced.

Make ahead

Make the soup through step 6 (before adding vermicelli) up to 3 days ahead and refrigerate. Reheat to a gentle simmer, then cook the vermicelli fresh and finish with cilantro.

Storage & reheating

Room temperature: up to 2 hours. Fridge: airtight container up to 3 days (the noodles will swell and thicken the soup; thin with hot water or broth when reheating). Freezer: best frozen without vermicelli, up to 3 months; thaw overnight in the fridge. Reheat on the stove over medium-low heat, stirring, until steaming hot.

Substitutions

dried vermicelli or fideo noodles → orzo, broken spaghetti, or Algerian lssan t'ir pasta. Orzo may need 1 to 2 extra minutes of cooking.
canned chickpeas → cooked white beans or 1 cup (170 g) cooked dried chickpeas. White beans give a creamier soup; use the same quantity.
zucchini → peeled turnip or diced potato. Add with the chickpeas and simmer 15 minutes until tender, as they cook slower.
ripe tomatoes → 1 cup (240 g) canned crushed tomatoes. Useful out of season when fresh tomatoes are pale and watery.