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chorba recipe

Date: Wed, 19 Mar 1997 11:07:54 -0800
From: judy.mingram@West.Sun.COM (Judy Mingram - SunSoft)

Adapted from an article written by Larry Litt for the March/April 1997
edition of Vegetarian Journal

Chorba (Vegetable Soup) Serves 4

Chorba means soup.  This recipe is usually for a lamb-based soup.  I
replaced the lamb with chunks of zucchini.

1 cup finely chopped onion
3 small zucchini, washed trimmed, cut into chunks
1 15 1/2 ounce can chickpeas (garbanzos) drained
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
salt to taste
1/2 teaspoon black pepper
1 Tablespoon sweet paprika
1 quart vegetarian broth
1/2 pound vermicelli, one inch long pieces

Saute onions in non-stick pan using liquid of your choice for 1-2
minutes until golden.  Add zucchini, chickpeas, 1/2 cup parsley and 1/4
cup mint.  Saute another 5 minutes.  Add the spices and the broth, and
bring to a boil.  Add vermicelli.  Continue to cook for ten minutes.
Serve hot, with the rest of the fresh herbs floating on top.  Warm
whole wheat bread is wonder with the soup.

kwvegan vegan