Ramadan is just about 8 days away . As we've been preparing this the most blessed and waited guests by preparing ourselves, our homes and even our kitchens. During Ramadan, fasting is done from sunrise to sunset to teach you patience, discipline, and empathy for others who aren’t as fortunate. Each day the fast ends with prayer, followed by a meal called iftar. And the fast is usually broken with dates and a sip of water, juice or milk. The meal is centered around a nourishing soup. Eating soups during Ramadan is a tradition all over the Muslim world. Soup start off the meal by replenishing the fluids lost in your body while fasting during the day. It also prepares your digestive system for the rest of the meal and helps maintain a healthy digestive system. In addition, soup is a rich source of vitamins, minerals and other nutrients which are essential for the body, especially during Ramadan as it stays for a long period of the day without food.
Soup or how it's called in Algerian Arabic "chourba" is a traditional part of the Ramadan table to ready the stomach for the rest of the meal. But also is used as a cheap and reliable stand-by soup other times of the year. Chourba is one of those dishes that takes hours of slow-cooking. Time not everyone has. No reason to miss out Chourba during Ramdan when you can have a bowl done and in the table in about 15 minutes. All without the muss and fuss of hours in the kitchen. So you can get iftar on the table for your entire family QUICK after a long day at work!
For this recipe: I've used a pressure cooker so the soup can cook only in 15 minutes or less. If you don't have a pressure cooker, you can prepare this soup in a heavy bottom soup pot, cast iron pot or even a Earthenware pot. But be aware the cooking time will vary. Optionally, you replace the wheatberries with other grains or pastas like mhamsa, pastina, orzo, rice, vermicelli, or pearl barley ... just about any grain you like works in this soup. But remember it needs to be added into the pressure cooker to cook and cooking time may vary. I've used pre-soaked and pre-cooked chickpeas that I usually have stored in my freezer. You've shared the benefits and method how to use dry beans here but you can surely use canned chickpeas if you that's easiest for you.
And on a side note, ever wonder what Ramadan looks like to a non-Muslim? If yes, check out this blog !
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To go with this quick and easy express soup, prepare my super fast Algerian Khoubz el Dar Express, paired with a green salad, Algerian Hmiss pepper salad, and a few bourek.
- Looking for more traditional Algeiran soup for Ramadan? Check this Harira from Oran, or this Chourba Frik from Eastern Algeria or this Chourba M'karfta from Alger.
- Craving something non-Algerian? And quick? Try this out this summery Mediteranean courgette/zuchinni soup.
- Soup not your thing? Try a salad. Or browse through some main dishes.
- Or browse through the recipe index to get inspired.
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