Chorba
Updated Feb. 14, 2023
- Total Time
- 90 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- ¾pound boneless lamb stew meat (preferably shoulder or leg) cut into 1-inch pieces
- 2medium yellow onions, halved and finely sliced
- 2teaspoons ground turmeric
- Small pinch of saffron, about 3 threads
- 1teaspoon fine salt, plus more to taste
- ½teaspoon black pepper, plus more to taste
- 1(14-ounce) can chickpeas, rinsed and drained
- 2medium tomatoes, grated on the large holes of a box grater (or ½ 14-ounce can crushed tomatoes)
- 1½tablespoons tomato paste
- 2medium russet potatoes (9 ounces each), peeled and diced
- 4ounces spaghetti, broken into 1-inch pieces
- 3tablespoons chopped fresh parsley, plus more for garnish
Nutritional analysis per serving (6 servings)
442 calories; 20 grams fat; 7 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 47 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 19 grams protein; 626 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot, warm the olive oil over medium high. Add the lamb, onions, turmeric, saffron, salt and pepper. Cook, stirring occasionally, until the lamb is lightly browned and the onions are softened, about 7 to 10 minutes.
- 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 leave to simmer gently for about 1 hour or until the lamb starts breaking apart and is almost cooked.
- Step 3
Add the chickpeas, grated tomatoes, tomato paste and potatoes and increase the heat to bring to a boil. Reduce the temperature to low, cover with a lid and leave to simmer gently for 8 to 10 minutes or until the potatoes are almost cooked and start to soften.
- Step 4
Add the broken spaghetti pieces and parsley and increase the heat to medium-low. Simmer uncovered until the spaghetti and potatoes are cooked, stirring occasionally to prevent sticking, adjusting the cook time according to the package instructions. Don’t hesitate to add a ladle of water in case too much evaporates during the cooking process in order to obtain the desired soup consistency.
- Step 5
Season to taste with salt and pepper and serve immediately with more parsley on top.
Private Notes
Comments
The chorbas that I've had did have a little kick to them so I could see adding a dash of harissa, but I wouldn't overdo it. Yes there are chorbas with chicken. I would use boneless thighs and shred them before serving.
Perhaps some harissa on the side?
Can this dish be made with chicken instead of Lamb?
Recipe is very clear and easy to follow. This soup felt vastly under seasoned to me. The chickpeas work well in this dish, as does the meat. I found the noodles to soak up too much liquid and get soggy. I'm also not sure that the onions and meat provided enough flavor to the broth on their own.
Delicious adaption based on what was at hand: I cooked lamb shoulder bones in the pot too, then fished them out before serving. I added a shallot with the onion, and fresh thyme at the end with the parsley. I added coriander. Served with a spoonful of harissa! Incredible depth of flavor. We love this recipe.
I grew up in Morocco, and we called this Harira. Mmm tasty, it was just about this recipe, plus cinnamon and cumin.
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