About Pyrex

Chorba and pepper artichokes

Nb people : 4
Preparation time : 20 min
Heat : -
The ingredients
  • - 150 g chickpeas
  • - 2 carrots
  • - 2 potatoes
  • - 1 celery stalk
  • - 1 courgette
  • - 500 g lamb
  • - 1 onion
  • - 2 bunches of coriander
  • - 1 tbsp olive oil
  • - 400 g tinned peeled tomatoes
  • - 2 tbsp tomato puree
  • - 1 tsp powdered cinnamon
  • - 1 tsp powdered cumin
  • - 1 tbsp ras el hanout
  • - 1,5 l water
  • - salt and pepper
  • - 4 peppered artichokes
Preparation

The day before: Soak the chickpeas in a bowl of water.

1. The next day, drain the chickpeas. Peel the carrots and the potatoes. Cut all the vegetables and meat into small cubes. Slice the onion and cut up the coriander.

2. In the casserole dish, heat up the oil and brown the onions and the meat together for 5 minutes. Add the vegetables, the tomatoes, the tomato puree, the chickpeas and the coriander. Add the spices, pour on the water, salt and pepper. Mix.

3. Bring to the boil. Then cover and simmer for 50 minutes.

4. Wash the artichokes and place them in the steam basket. At the end of the chorba’s 50 minutes cooking time, place the steam basket on the casserole dish.

5. Cover and cook for 20 minutes. Serve the chorba hot and the artichokes seperately with a mustard vinaigrette.