Chorba

Algerian Chorba (Lamb and Chickpea Soup with Vermicelli)

A hearty Algerian tomato-based soup with lamb, chickpeas, vegetables and fine vermicelli, finished with coriander and lemon. It is the classic soup of Ramadan tables but is eaten year-round, served hot with bread for dipping.

Prep

25 min

Cook

90 min

Total

115 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 1½ oz) lamb shoulder or neck, on the bone, cut into large chunks; bone adds body to the broth
• •150 g (5½ oz) dried chickpeas, soaked overnight in plenty of cold water, then drained
• •3 medium onions, two finely chopped, one grated to a pulp
• •400 g (14 oz) tinned chopped tomatoes, or 2 tbsp tomato paste thinned with 100 ml water
• •2 tbsp tomato paste
• •100 ml (3½ fl oz) olive oil, or half olive oil, half sunflower oil
• •3 cloves garlic, crushed
• •2 medium carrots, peeled and sliced into rounds
• •1 medium courgette (zucchini), diced, added late so it keeps shape
• •1 tsp ground cumin
• •1 tsp ground black pepper
• •ground cinnamon, ½, optional, a common Algerian touch
• •1 pinch saffron threads, soaked in 2 tbsp warm water; optional
• •1.5 l (2½ pints) water or light lamb stock
• •100 g (3½ oz) fine vermicelli (sfiha/chaïria), or broken angel-hair pasta; see note
• •1 bunch fresh coriander, leaves and tender stems, roughly chopped
• •1 whole lemon, juiced, for serving
• •2 tsp salt, to taste, adjusted at the end
• •1 loaf crusty bread or khobz, for serving

Steps

1. 1 Soak the chickpeas in cold water overnight (at least 8 hours), then drain and rinse. This is essential - dried chickpeas must be fully rehydrated and then boiled until tender to be safe and digestible.
2. 2 Heat the olive oil in a large heavy pot over medium heat. Add the chopped onions and cook, stirring, for 8–10 minutes until softened and just golden.
3. 3 Add the lamb chunks and brown on all sides, about 5 minutes. Stir in the garlic, cumin, black pepper and cinnamon and cook for 1 minute until fragrant.
4. 4 Add the grated onion, chopped tomatoes, tomato paste and the drained chickpeas. Stir well and cook for 3–4 minutes so the tomato loses its raw edge.
5. 5 Pour in the water or stock, add the carrot rounds, saffron with its soaking water, and 2 tsp salt. Bring to a boil, then reduce to a gentle simmer, partially covered, for 60 minutes.
6. 6 Check the chickpeas: they must be completely tender with no chalky centre. If not, continue simmering in 10-minute increments before proceeding. The lamb should also be tender and pulling from the bone (internal temperature at least 90°C / 195°F for collagen to break down).
7. 7 Add the courgette and simmer for 10 minutes more.
8. 8 Stir in the vermicelli and cook for 5–7 minutes, until the pasta is tender but still has a slight bite. Do not overcook or the soup will thicken excessively as it stands.
9. 9 Taste and adjust the salt. Stir in most of the chopped coriander, reserving a little for garnish.
10. 10 Serve hot in deep bowls, with a squeeze of lemon over each portion, the remaining coriander scattered on top, and bread on the side for dipping.