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Algerian Chorba M’katfa (Red Soup with Vermicelli)

A hearty soup full of tomato and coriander goodness. It’s filling, delicious, healthy, and best paired with Bourek.

Course Soup
Cuisine Algerian
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Soaking Time 8 hours
Total Time 9 hours 20 minutes
Servings 6
Author Jhuls @ The Not So Creative Cook

Ingredients

  • 100 g dry chickpeas soaked overnight
  • Cooking oil
  • 1 brown onion chopped (see notes)
  • 1 bunch of fresh coriander washed and chopped
  • 1 tsp paprika I used smoked paprika; you can use the sweet kind
  • 1 tbsp harissa use as per your preferred spice level
  • 1 400 g canned chopped tomatoes pureed in a blender (see notes)
  • 750 ml water see notes
  • 250 g zucchini peeled and chopped
  • 50 g fine vermicelli
  • Salt & pepper to taste
  • Lemon to serve
  • Fresh coriander to garnish

Instructions

Preparation:

  1. Soak your chickpeas the night before or 8 hours before cooking. After that, wash and drain the chickpeas. Set aside.

  2. Place the chopped tomatoes in the blender and puree. Set aside. (You can skip the part if you want pieces of tomatoes in the soup, they are soft anyway.)

Cooking:

  1. In a large pot with medium-high heat, add cooking oil.
  2. When the oil is hot enough, add onion; cook until soft. Next, add harissa, paprika and chopped coriander. Stir and cook for about 1 minute.
  3. Add the soaked and drained chickpeas, and the zucchini too.
  4. Pour the pureed tomatoes and water.
  5. Cover and let it boil, and then simmer over low heat for 45 minutes.
  6. When 45 minutes is done, add fine vermicelli. Turn off the heat and cover the pot again; set aside for 20-30 minutes or until vermicelli is cooked.
  7. Season with salt & pepper.
  8. Serve with squeeze of lemon and Bourek.

Recipe Notes

  • The chopped tomatoes don’t have to be pureed in a blender. You can add the canned chopped tomatoes as is if you don’t mind pieces of tomatoes in the soup.
  • The spice level of this soup is just perfect for my taste buds; start with less if you are not a fan of spicy foods.
  • Any kind of onion will do; I just prefer to use brown onions here.
  • I only put 750 ml of water, but you can add up to 1 L. 
  • Best served with bread or Bourek.