Shorba Dejej - Chicken and Vegetable Soup

posted on: Oct 20, 2026

Habeeb Salloum/Arab America Contributing Writer

Like its sister North African kitchens, Algerian cuisine includes a world of exotic blends of flavours as in this recipe ensnaring visitors seeking something new in the culinary world.

4 tablespoons olive oil

1 pound boneless chicken, cut into 1/2-inch cubes

1 medium onion, finely chopped

4 cloves garlic, crushed

4 tablespoons finely chopped fresh coriander leaves (cilantro)

1 medium potato, diced into 1/2-inch cubes

1 large bell pepper, seeded and diced

2 cups cooked chickpeas

1 1/2 teaspoons salt

1 teaspoon black pepper

1/2 teaspoon cumin

1 tablespoon dried mint

7 cups boiling water

1/4 cup fine vermicelli, broken into small pieces

2 tablespoons tomato paste

1/2 cup fresh or frozen peas

         In a large saucepan heat the oil then sauté the chicken over medium heat for 5 minutes.  Add onion, garlic and coriander leaves then sauté for a further 8 minutes.  Stir in potato, sweet pepper and chickpeas and boiling water then bring to a boil.  Cover then lower the heat to medium-low and simmer for 50 minutes, stirring occasionally. Stir in the remainder of the ingredients then cover and simmer for a further 15 minutes.

Serve hot.

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