Hajar's Best Moroccan Chorba

Dive into the heartwarming flavors of North Africa with Hajar's Best Moroccan Chorba, a vibrant lamb and vegetable soup that's as comforting as it is flavorful. This traditional recipe features tender lamb shank, a medley of fresh vegetables like carrots, zucchini, and potatoes, and the earthy warmth of spices like turmeric, ginger, and cinnamon. Enriched with chickpeas and delicate vermicelli noodles, each spoonful is a celebration of Morocco's culinary heritage. Simmered to perfection, this hearty soup is finished with a garnish of fresh parsley and cilantro and served with a wedge of lemon for a zesty finish. Perfect for chilly evenings or as a nourishing meal any time of year, this recipe is a must-try for fans of Moroccan cuisine looking for an authentic and satisfying experience.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 500 grams lamb shank
• 1 large onion
• 3 medium tomatoes
• 2 large carrots
• 2 celery stalks
• 2 medium zucchini
• 2 medium potatoes
• 1 bunch fresh parsley
• 1 bunch fresh cilantro
• 200 grams chickpeas (canned or soaked overnight)
• 3 tablespoons olive oil
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 0.5 teaspoons ground cinnamon
• 1 teaspoon ground black pepper
• 2 teaspoons salt
• 1.5 liters water
• 80 grams vermicelli noodles
• 1 lemon (for serving)

Directions

Step 1

Prepare all vegetables by peeling and dicing the onion, tomatoes, carrots, zucchini, and potatoes into small cubes. Finely chop the celery, parsley, and cilantro.

Step 2

In a large heavy-bottomed pot or soup pot, heat the olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.

Step 3

Add the lamb shank to the pot and brown on all sides for about 5-7 minutes.

Step 4

Stir in the tomatoes, turmeric, ginger, cinnamon, and black pepper. Cook everything together for another 3-4 minutes to release the flavors.

Step 5

Add the carrots, celery, zucchini, and potatoes to the pot, followed by the chickpeas. Stir everything to combine.

Step 6

Pour in 1.5 liters of water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 45 minutes. Stir occasionally and skim off any foam that rises to the top.

Step 7

After 45 minutes, remove the lamb shank from the pot. Shred the meat off the bone and return the meat to the soup. Discard the bone.

Step 8

Add the vermicelli noodles to the pot and let them cook for 5-8 minutes until tender. Stir occasionally to prevent them from sticking.

Step 9

Taste the soup and adjust the seasoning with salt if needed.

Step 10

Garnish with fresh chopped parsley and cilantro before serving. Serve hot with a wedge of lemon on the side for an extra burst of brightness.

Nutrition Facts

Serving size	(2595.2g)

Amount per serving	% Daily Value*
Calories	2294.2

Total Fat 76.2g	0%
Saturated Fat 18.0g	0%
Polyunsaturated Fat 4.7g
Cholesterol 175mg	0%
Sodium 9200.4mg	0%
Total Carbohydrate 325.5g	0%
Dietary Fiber 51.3g	0%
Total Sugars 73.0g
Protein 99.8g	0%

Vitamin D 0IU	0%
Calcium 609.3mg	0%
Iron 27.1mg	0%
Potassium 7058.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.7%

Protein: 16.7%

Carbs: 54.5%