Moroccan Chorba with Lamb and Chickpeas
Chorba is much more than just a soup in Morocco: it's a sharing ritual, especially during Ramadan. Its preparation varies from one family to another, but it's always comforting. For an authentic tagine, rely on spices like cumin, ginger, and saffron, and slow cooking that develops the flavors. Here, tender lamb, chickpeas, and noodles come together in a broth scented with cinnamon and fresh herbs. Each spoonful transports you to the alleys of Marrakech, where the aromas of chorba drift from the kitchens. A simple and generous dish that warms the heart and soul.
Ingredients
- lamb shoulder300 g
- dried chickpeas100 g
- onion1
- fresh tomatoes2
- tomato paste1 tbsp
- fresh cilantro1 bunch
- fresh parsley1/2 bunch
- cinnamon1 stick
- ground ginger1 tsp
- turmeric1 tsp
- black pepper1/2 tsp
- olive oil2 tbsp
- thin noodles50 g
- salt1 tsp
- water1.5 L
Instructions
- 1
Soak the chickpeas in cold water for at least 6 hours or overnight. Drain them.
- 2
In a pot, heat the olive oil and brown the lamb cut into cubes with the chopped onion until golden.
- 3
Add the grated tomatoes, tomato paste, cinnamon, ginger, turmeric, pepper, and salt. Mix and cook for 5 minutes.
- 4
Pour in the water, add the drained chickpeas and chopped cilantro and parsley. Bring to a boil, then cover and simmer over low heat for 30 minutes.
- 5
Add the thin noodles and continue cooking for 5-7 minutes until tender.
- 6
Adjust the seasoning and serve hot with a little fresh chopped cilantro.
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