How to Make Moroccan Chorba

Moroccan Chorba
By Katrin Morenz from Aachen, Deutschland (Winter-Minestrone) [CC BY-SA 2.0 (], via Wikimedia Commons
Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 4 to 6 servings
Yield: 4 to 6 portions
Nutrition Facts (per serving)
565 Calories
20g Fat
64g Carbs
36g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 565
% Daily Value*
Total Fat 20g 25%
Saturated Fat 8g 42%
Cholesterol 69mg 23%
Sodium 356mg 15%
Total Carbohydrate 64g 23%
Dietary Fiber 12g 44%
Total Sugars 14g
Protein 36g
Vitamin C 40mg 199%
Calcium 121mg 9%
Iron 6mg 32%
Potassium 1611mg 34%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chorba is a soup, much like minestrone, but has lots of flavors. It is tomato based with chickpeas and spices. Some variations use vermicelli instead of chickpeas. This is a good comfort food that is very popular during Ramadan in the Middle East.


  • 1 pound lamb loin chops

  • 2 medium onions, finely minced

  • 3 carrots, thinly sliced

  • 2 celery stalks, thinly sliced

  • 3 medium potatoes, chopped

  • 2 turnips, chopped

  • 1/4 cup parsley, chopped very finely

  • 10 cups water

  • 3 tomatoes, peeled, seeded, and crushed

  • 2 tablespoons tomato paste

  • 1 1/2 cups dried chickpeas, or garbanzos (soaked overnight)

  • 1 teaspoon freshly ground black pepper

  • 1 teaspoon kosher salt

  • 1/4 teaspoon turmeric

  • 1/4 teaspoon ginger

  • 1/4 teaspoon saffron

  • 1/4 cup lemon juice

Steps to Make It

  1. Gather the ingredients.

  2. Place meat and veggies (except tomatoes) in a large saucepan. Add about 10 cups of water and bring to a boil.

  3. Stir in tomatoes and tomato paste. Be very gentle and don't stir vigorously. You want flavor to escape tomatoes slowly.

  4. Add chickpeas, spice, and lemon juice. Slowly stir.

  5. Reduce heat to low and allow to simmer for about 30 to 35 minutes covered or until meat and chickpeas are done.

Recipe Variation

  • Switch from lamb to beef stew meat, if you prefer.