Chorba Hamra (Algerian Ramadan Tomato and Vermicelli Soup)

Chorba Hamra, meaning “red soup,” is the tomato-based soup Algerians break their Ramadan fast with. Lamb, chickpeas, and vermicelli simmer together in a spiced tomato broth finished with fresh herbs.

Ingredients

• 2 tablespoons olive oil
• 1 lb lamb stew meat, cut into small pieces
• 1 onion, finely chopped
• 2 celery stalks, chopped
• 2 tablespoons tomato paste
• 3 tomatoes, grated or crushed
• 1 teaspoon ground cinnamon
• 1 teaspoon black pepper
• 1/2 teaspoon turmeric
• 6 cups water or lamb stock
• 1 cup cooked chickpeas
• 1/2 cup vermicelli noodles, broken into short pieces
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• Salt, to taste
• Lemon wedges, for serving

Instructions

1. Brown the lamb
   Heat olive oil in a large pot and brown the lamb pieces on all sides, about 8 minutes.
2. Saute the aromatics
   Add the onion and celery, cooking until softened, about 5 minutes.
3. Build the base
   Stir in the tomato paste, tomatoes, cinnamon, black pepper, and turmeric, cooking for 2 minutes.
4. Simmer the meat
   Pour in the water, bring to a boil, then reduce heat and simmer covered for 1 hour, until the lamb is tender.
5. Add chickpeas and noodles
   Stir in the chickpeas and vermicelli, and simmer for 10 more minutes until the noodles are cooked.
6. Finish with herbs
   Stir in the cilantro and parsley, season with salt to taste.
7. Serve
   Ladle into bowls and serve hot with lemon wedges and dates on the side, as is traditional for iftar.

The soup thickens as it sits, so add a splash of water when reheating leftovers.