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; 625 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?
I made this for the first time yesterday, and it was a big hit. Five stars. Reducing the water a bit and adding some heat are good ideas. I also added turnips, which were great. Otherwise, I followed the recipe exactly.
Definitely wish I’d used less water! Either that or simmered with the cover off. My end results were really soupy, and with the potatoes and pasta already in the pot, I couldn’t just cook longer without risking overcooking the starches.
My recipe calls for bulgur (rather than potatoes) and mint and cilantro. Other possibilities