Total Time
Prep 15 mins
Cook 45 mins

Soup is traditionaly the first course in an Algerian meal. It's specially good with some lemon juice.

Ingredients Nutrition


  1. Put chicken, onion, zucchini, potato, celery, carrot, salt, pepper, cinnamon, paprika, tomato paste, oil, chick-peas and 1/2 cup of water in a large pot.
  2. Cover and saute over low heat for 20 minutes.
  3. Add the rest of the water, bring to a boil and simmer for 45 minutes.
  4. Add pasta and chickpeas (if using canned). Cook for 10 minutes.
  5. Add parsley and mint.
  6. Serve with lemon slices.
Most Helpful

I am a bit suprised how much I enjoyed this soup. I wasn't sure as to what to expect, but I am very glad I chose to make this for my part of the NA*ME challenge for ZWT 3. It is not something I would have probably been drawn to choose, but some times good things just come to you when you're not looking. I did forget to read through all the instructions first, so I added my canned chickpeas in step 1 as opposed to step 4, but no harm done really. I also cut back on the water about a cup's worth. Thanks so much for expanding my horizons with this one. = )

LoriInIndiana June 15, 2007