Moroccan Lamb Chickpea and Spaghetti Soup (Chorba) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
