Dinner

Chorba: Moroccan Lamb and Chickpea Soup with Spaghetti Recipe

Name: Chorba: Moroccan Lamb and Chickpea Soup with Spaghetti Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: North African
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

ByAiden Wells February 17, 2026February 17, 2026

Jump to Recipe

Introduction

Chorba is a comforting and flavorful North African soup, brimming with tender lamb, hearty vegetables, and fragrant spices. Perfect for a cozy meal, this soup combines fresh ingredients and simple techniques to create a rich, satisfying dish.

A deep white bowl filled with a colorful stew showing four main layers: dark brown pieces of meat scattered throughout, small yellow chickpeas, soft light yellow potato cubes, and thin yellow noodle strips mixed in a rich, reddish-brown broth. Green parsley leaves are spread on top, adding a fresh touch. The bowl sits on a white marbled surface, with a sleek black spoon placed to its right side. The image captures a warm and hearty meal, photo taken with an iphone --ar 4:5 --v 7

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

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.
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.
Step 3: Add the chickpeas, grated tomatoes, tomato paste, and potatoes. Increase the heat to bring to a boil, then reduce to low, cover, and simmer gently for 8 to 10 minutes until the potatoes are almost cooked and starting to soften.
Step 4: Add the broken spaghetti pieces and parsley. Increase the heat to medium-low and simmer uncovered until the spaghetti and potatoes are fully cooked, stirring occasionally to prevent sticking. Add a ladle of water if needed to reach your desired soup consistency.
Step 5: Season to taste with salt and pepper and serve immediately, garnished with additional parsley.

Tips & Variations

Use chicken or beef instead of lamb for a different flavor profile.
Add a pinch of paprika or cayenne pepper for a slightly spicier soup.
For a vegetarian version, omit the meat and add extra chickpeas or lentils.
Fresh tomatoes work best, but canned crushed tomatoes are a convenient alternative.

Storage

Store leftover chorba in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little water if the soup has thickened too much. This soup does not freeze well due to the pasta.