Description
Chorba is a hearty and aromatic North African lamb stew, rich with tender lamb, chickpeas, tomatoes, potatoes, and spaghetti. Infused with turmeric, saffron, and fresh parsley, this comforting soup combines a vibrant blend of spices and textures for a delicious and warming meal.
Ingredients
Scale
Main 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
- Sauté Lamb and Aromatics: In a large pot, warm the olive oil over medium-high heat. Add the lamb pieces, sliced onions, ground turmeric, saffron threads, salt, and black pepper. Cook, stirring occasionally, until the lamb is lightly browned and the onions have softened, about 7 to 10 minutes.
- Simmer Lamb: Pour in 7 ½ cups of water and bring the mixture to a boil over high heat. Then reduce the heat to medium-low, cover the pot with a lid, and let it simmer gently for about 1 hour or until the lamb begins to break apart and is nearly cooked through.
- Add Vegetables and Chickpeas: Stir in the rinsed chickpeas, grated tomatoes, tomato paste, and diced potatoes. Increase the heat to bring the stew back to a boil. Once boiling, reduce to low heat, cover with the lid, and simmer gently for 8 to 10 minutes until the potatoes start to soften.
- Cook Spaghetti and Finish Soup: Add the broken spaghetti pieces and chopped parsley to the pot, increase heat to medium-low, and simmer uncovered. Stir occasionally to prevent the pasta from sticking. Cook according to the pasta package directions until the spaghetti and potatoes are fully cooked. Add a ladle of water if the soup thickens too much during cooking to maintain desired consistency.
- Season and Serve: Taste and adjust seasoning with additional salt and pepper as needed. Serve the chorba hot, garnished with extra fresh parsley for a vibrant finish.
Notes
- Use lamb shoulder or leg stew meat for the best flavor and tenderness.
- Grating fresh tomatoes yields a fresher taste, but canned crushed tomatoes are a convenient alternative.
- Broken spaghetti is traditional; if unavailable, small pasta like broken vermicelli can work.
- Adding water during cooking helps maintain the ideal soup texture and prevents drying out.
- For a richer flavor, saffron threads can be soaked in warm water before adding to the pot.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: North African
Keywords: chorba, lamb stew, North African soup, chickpea soup, saffron lamb soup, easy lamb chorba recipe
