Chorba North African soup

I live in Southern California, Temecula Valley between San Diego, Los Angeles and near Palm Springs. The decor is very similar to Morocco (North Africa): dry hills, palm, dates, avocados, almonds, and olive trees. The weather is beautiful all year long with hot summer and cold winter nights. Like in Morocco when the weather is very hot snakes, tarantula and scorpions can be found in people’s backyards… yes scary, I know.
One of the most amazing thing is when you are driving through the oranges groves all your senses are in alert the bright orange and green colors, the strong scent of blossoming oranges makes travel immediately to exotic places.

Because we are near the desert winter nights can be very cold. During these days I retire in my kitchen and make soup. When I was working in Paris one of my co-worker was native from North Africa and few times she treated me to an amazing tiny North African restaurant in the 19 arrondissment that was serving only Moroccan, Algerian cuisine . A few time I ordered Chorba afer I tested from my friend’s plate. Since my friend was a native from North Africa she always was speaking the Moroccan dialect with the restaurant’s owner and few times we ended up eating a feast for only few bucks before going back to work. My friend shared with me the recipe long time ago. I forgot about this special soup and then last week I made if for my family.
I ommit the meat and made it completely vegetarian/vegan. But the original recip calls for lamb.
It also gives this soup an amazing flavor.
It was a very emotional moment when remembering my life in Paris and my friend.

I hope you will enjoy this soup the ame way I do. Again this soup is better when reheated the day after!

Chorba Soup
Makes 6

1 medium onion diced
2-3 Tbsp olive oil
4 oz Lamb shoulder cut in small pieces (optional)
1 carrot peeled and diced
1 celery branch diced
2 medium Sweet potatoes peeled and cubed
2 large tomato diced
1 leek thinly sliced
1 can whole tomato with juice
1 zucchini diced
2 cups water
1 cup chickpea
1/4 tsp ground cumin
1/2 cup fresh cilantro chopped
1/2 cup parsley chopped
pinch nutmeg
1/4 tsp cinnamon
salt
pepper

In a large soup pot heat onion under medium heat. Cook and stir until translucent. Add the potatoes, carrot, celery, zucchini, leek. Sauté until all vegetables are softer. Add Salt nd pepper. Then add all spices. Stir well.
Add the lamb if using. Add the tomatoes. stir. Then the whole tomato with juice. Cook for 10 minutes. Then add the water, cover. Bring to boil. Then simmer until all vegetable and meat are tender. Add 1 Tbsp parsley and 1 Tbsp cilantro.
With smasher smash the soup. Season if desired.
Add the chickpeas, fresh cilantro, parsley and serve immediately.