Chorba

By Nargisse Benkabbou

Updated February 13, 2023

  • Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
90 minutes
Rating
4(347)
Comments
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In Morocco, chorba refers to a soup that hasn’t been thickened with flour or cream, giving it a light and wholesome consistency. Traditionally, it’s enjoyed during winter and during Ramadan to break the fast. There are many versions of chorba, but this hearty, mostly hands-off version features lamb, chickpeas, potatoes and noodles seasoned with turmeric and saffron for a cozy and aromatic one-pot meal. The lamb adds loads of complex flavor, but feel free to use beef instead.

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Ingredients

Yield:6 servings 

  • 2 tablespoons olive oil

  • ¾ 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

  • ½ 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 ½ 14-ounce can crushed tomatoes)

  • 1 ½ 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 

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

51 grams carbs; 41 milligrams cholesterol; 459 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 20 grams fat; 8 grams fiber; 626 milligrams sodium; 19 grams protein; 7 grams sugar

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

  1. 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.

  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 leave to simmer gently for about 1 hour or until the lamb starts breaking apart and is almost cooked.

  3. 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.

  4. 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.

  5. Step 5

    Season to taste with salt and pepper and serve immediately with more parsley on top.

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Ratings

4 out of 5
347 user ratings
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Comments

marie-claude garneau

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.

Will

Perhaps some harissa on the side?

Helen

Can this dish be made with chicken instead of Lamb?

Fred Neuhouser

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.

Jesse

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.

Sylvie

My recipe calls for bulgur (rather than potatoes) and mint and cilantro. Other possibilities

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