Moroccan Lamb Chickpea and Spaghetti Soup (Chorba) Recipe

Introduction

Chorba is a comforting North African lamb and vegetable soup packed with warm spices and hearty ingredients. This flavorful dish is perfect for cozy evenings when you want something nourishing and satisfying. With tender lamb, chickpeas, and pasta, it’s a complete meal in a bowl.

Ingredients

• 2 tablespoons olive oil
• 3/4 pound boneless lamb stew meat (preferably shoulder or leg), cut into 1-inch pieces
• 2 medium yellow onions, halved and finely sliced
• 2 teaspoons ground turmeric
• Small pinch of saffron, about 3 threads
• 1 teaspoon fine salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1 (14-ounce) can chickpeas, rinsed and drained
• 2 medium tomatoes, grated on the large holes of a box grater (or 1/2 14-ounce can crushed tomatoes)
• 1 1/2 tablespoons tomato paste
• 2 medium russet potatoes (9 ounces each), peeled and diced
• 4 ounces spaghetti, broken into 1-inch pieces
• 3 tablespoons chopped fresh parsley, plus more for garnish

Instructions

1. Step 1: In a large pot, warm the olive oil over medium-high heat. Add the lamb, onions, turmeric, saffron, salt, and pepper. Cook, stirring occasionally, until the lamb is lightly browned and the onions have softened, about 7 to 10 minutes.
2. Step 2: Add 7 ½ cups of water and bring to a boil over high heat. Reduce the heat to medium-low, cover with a lid, and simmer gently for about 1 hour or until the lamb starts breaking apart and is almost cooked.
3. Step 3: Stir in the chickpeas, grated tomatoes, tomato paste, and diced potatoes. Increase the heat to bring the soup back to a boil. Lower the heat to low, cover, and simmer gently for 8 to 10 minutes or until the potatoes are nearly tender.
4. Step 4: Add the broken spaghetti pieces and chopped parsley. Increase heat to medium-low and simmer uncovered until the spaghetti and potatoes are cooked through, stirring occasionally to prevent sticking. Add a ladle of water if the soup thickens too much to maintain desired consistency.
5. Step 5: Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with additional fresh parsley.

Tips & Variations

• For a vegetarian version, omit the lamb and use vegetable broth instead of water, adding extra chickpeas or lentils for protein.
• If you don’t have saffron, substitute with a pinch of smoked paprika to add depth of flavor.
• Use short pasta shapes like broken spaghetti or small shells to ensure even cooking in the soup.
• Adding a squeeze of fresh lemon juice before serving brightens the flavors beautifully.

Storage

Store leftover chorba in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water if the soup has thickened. This soup does not freeze well due to the potatoes and pasta, which may change texture upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use beef instead of lamb?

Yes, beef stew meat can be used as a substitute for lamb. Keep in mind that beef may require slightly longer cooking to become tender.

What can I do if the soup is too thick?

Add a little water or broth a ladle at a time while reheating or cooking to reach your desired soup consistency without diluting the flavors.

Moroccan Lamb Chickpea and Spaghetti Soup (Chorba) Recipe

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4.5 from 119 reviews

Chorba is a hearty and flavorful North African lamb and vegetable soup, simmered slowly with aromatic spices like turmeric and saffron, chickpeas, tomatoes, potatoes, and broken spaghetti for a comforting, wholesome meal.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: North African

Ingredients

Scale 1x2x3x

Meat and Oils

• 2 tablespoons olive oil
• 3/4 pound boneless lamb stew meat (preferably shoulder or leg), cut into 1-inch pieces

Vegetables and Legumes

• 2 medium yellow onions, halved and finely sliced
• 1 (14-ounce) can chickpeas, rinsed and drained
• 2 medium tomatoes, grated (or 1/2 14-ounce can crushed tomatoes)
• 2 medium russet potatoes (9 ounces each), peeled and diced

Spices and Seasonings

• 2 teaspoons ground turmeric
• Small pinch of saffron, about 3 threads
• 1 teaspoon fine salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste

Other Ingredients

• 1 1/2 tablespoons tomato paste
• 4 ounces spaghetti, broken into 1-inch pieces
• 3 tablespoons chopped fresh parsley, plus more for garnish

Instructions

1. Brown the Lamb and Onions: In a large pot, warm the olive oil over medium-high heat. Add the lamb, onions, turmeric, saffron, salt, and pepper. Cook, stirring occasionally, until the lamb is lightly browned and the onions have softened, about 7 to 10 minutes.
2. Simmer the Lamb: Add 7 ½ cups of water and bring to a boil over high heat. Reduce the heat to medium-low, cover with a lid, and let it simmer gently for about 1 hour, or until the lamb starts breaking apart and is almost cooked through.
3. Add Chickpeas and Vegetables: Stir in the chickpeas, grated tomatoes, tomato paste, and diced potatoes. Increase the heat to bring the mixture to a boil, then reduce heat to low. Cover again and simmer gently for 8 to 10 minutes until the potatoes are nearly tender.
4. Cook Spaghetti and Finish Soup: Add the broken spaghetti pieces and chopped parsley. Increase heat to medium-low and simmer uncovered, stirring occasionally to prevent sticking, until the spaghetti and potatoes are fully cooked. Adjust cooking time according to the spaghetti package instructions. Add additional water if necessary to maintain a soup-like consistency.
5. Season and Serve: Taste the soup and season with additional salt and pepper as needed. Serve immediately, garnished with extra fresh parsley.

Notes

• Use lamb shoulder or leg for the best flavor and tenderness.
• Grating fresh tomatoes enhances texture and freshness, but canned crushed tomatoes are a convenient alternative.
• Breaking the spaghetti into small pieces helps it cook evenly in the soup.
• Add water during cooking if the soup thickens too much to maintain the desired consistency.
• Fresh parsley garnish adds a bright finish to this hearty soup.

Keywords: Chorba, lamb soup, North African soup, lamb stew, chickpea soup, comfort food, hearty soup