Chorba Hamra (from Algeria)


200 grams of mutton
4 tablespoons tomato concentrate "SALSA"
A jack of Chick peas
1/2 cup extra-virgin olive oil
1 onion, 1 potato, 1 carrot and 1 Courgette
2 Celery Stalks
1 Bouquet Coriander
1/2 tablespoon Paprika
1 jack of black Pepper
1 jack of Cinnamon
100 g Pasta Vermicelli Type Fini
1 Lemon


Soak the chickpeas overnight. Cut the meat into small pieces. Chop the onion and peel the zucchini. Grate carrots. Wash the remaining vegetables and make them into small pieces. Chop the bouquet of coriander. In a saucepan place the oil, chopped onion, tomato sauce, half of the bouquet of coriander, spices and salt. Cook on high flame for few minutes then add the meat and pour a liter and a half of water. Bring to a boil. Now add the vegetables and chickpeas, cover and simmer 40 minutes. When the meat and vegetables are well cooked, add the vermicelli , coriander in hot water. Serve in individual dishes chorba adding a slice of lemon in each.