Library Diversity Committee 2022 - International Festival

Chorba Hamra

Spicy Vegetable Soup | Serves 5 to 6

Ingredients

• 1 stick butter or oil
• 1/2 lb lamb, cubed
• 1 large onion, minced
• 2 tsp ground coriander
• 1/2 tsp cayenne pepper
• Pinch of cinnamon
• 1 tsp salt
• 1 lb tomatoes
• 1 large potato
• 1 large carrot
• 1 medium zucchini
• 1 stalk celery
• 1 medium zucchini
• handful or dried chick peas
• 1/4 lb thin spaghetti
• 1 lemon, thinly sliced

Directions

1. Melt the butter or heat the oil in a large pot.
2. Combine the lamb, onion, coriander, peppers, cinnamon and salt. Stir into pot.
3. Purée, or mash, the tomatoes and toss them in.
4. Thinly slice the potato, carrot, zucchini, and celery.
5. When the meat is well browned, add 6-8 cups of water and bring to boil.
6. Toss in the sliced vegetables and the chickpeas.
7. Cover, reduce heat to simmer and cook until everything is tender.
8. Add water as necessary to make the amount of soup you need.
9. A few minutes before serving, return mixture to a boil and stir in pasta.
10. When noodles are cooked, serve in bowls with a slice of lemon floating on top.

Citation: Hultman, Tami. The Africa News Cookbook : African Cooking for Western Kitchens, 20. New York, N.Y: Penguin, 1986.