This yummy soup is traditionally part of the iftar, breaking of the fast, in Algeria. Ingredients: - 675g chicken meat, cubed - 1 onion, grated - 1/2 courgette (zucchini), grated - 1/2 small potato, grated - 1/2 celery rib (with leaves), halved - 1 carrot, halved - 60g dried chick-peas, soaked over night - 2 tsp salt - 1/2 tsp freshly-ground black pepper - 1/2 tsp cinnamon - 1 tbsp paprika - 2 tbsp tomato paste - 1 tbsp olive oil - 1/2 cup orzo (or any fine pasta for soup) - 1 tbsp chopped parsely - 1 tsp finely-chopped mint leaves - lemon slices Directions: Place the meat, onion, courgette, potato, celery, carrot, tomato paste, chick-peas, cinnamon and paprika in a pot along with 120ml water. Season to taste, then bring to a boil. Cover and allow to simmer for 20 minutes, then add 2 liters water, bring to a boil and allow to simmer for 45 minutes. Add the paste and cook for a further 10 minutes before adding the parsley and mint. Spoon into bowls and serve garnished with lemon slices.
