Moroccan Chorba with Barley and Chickpeas
Moroccan chorba with barley and chickpeas is a real hug for chilly evenings. You'll love its spicy aroma and hearty texture. To achieve an authentic tagine, rely on freshly ground spices like ras el-hanout and cumin: that's the secret to deep flavours. Here, pearl barley brings a rustic creaminess, while the melting chickpeas and lamb pair beautifully. This soup was born in Moroccan family kitchens, where conviviality and comfort are shared. Serve it with good bread and a squeeze of lemon: you'll feel like you're in Marrakech!
Ingredients
- Lamb (shoulder or neck)300 g
- Pearl barley100 g
- Dried chickpeas (soaked overnight)100 g
- Onion1
- Fresh tomatoes, peeled and chopped2
- Tomato paste1 tbsp
- Fresh coriander1 bunch
- Fresh parsley1/2 bunch
- Celery stalk1
- Olive oil2 tbsp
- Ras el-hanout1 tsp
- Ground cumin1 tsp
- Paprika1/2 tsp
- Salt1 tsp
- Black pepper1/2 tsp
- Water1.5 L
- Lemon (for serving)1
Instructions
- 1
The day before, soak the chickpeas in plenty of water. Rinse them.
- 2
In a pot, heat the olive oil and brown the chopped lamb with the chopped onion until coloured.
- 3
Add the chopped tomatoes, tomato paste, ras el-hanout, cumin, paprika, salt and pepper. Stir and cook for 5 minutes.
- 4
Add the barley, chickpeas, sliced celery, chopped coriander and parsley, then pour in 1.5 L of water. Bring to a boil.
- 5
Cover and simmer over low heat for 40 minutes, until the barley and chickpeas are tender. Adjust seasoning.
- 6
Serve hot, with lemon wedges and extra fresh coriander.
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